Kale salad with spicy chickpeas

Step 1/6

• 300 g kale
• 2 tbsp lemon juice
• 2 tbsp olive oil

• mixing bowl
• cutting board
• knife

Remove stems from kale. Roughly chop or tear leaves with your hands. Transfer to a large mixing bowl along with some of the lemon juice and olive oil. Mix to coat and massage oil into kale to soften. Set aside.

Step 2/6

• 2 tbsp olive oil
• 200 g chickpeas

• large frying pan
• paper towels

Heat some olive oil in a large skillet over medium-high heat. Add drained chickpeas and fry until golden and crisp, approx. 15 min. Transfer to a paper towel-lined plate to drain.

Step 3/6

• 1 tsp paprika powder
• ½ tsp cayenne pepper
• 1 tsp ground coriander
• salt
• pepper

• mixing bowl

Combine paprika powder, cayenne, coriander, and salt in a mixing bowl. Add fried chickpeas and toss to combine. Season with salt and pepper. Set aside.

Step 4/6

• 1 clove garlic
• ½ red onion

• cutting board
• knife

Mince garlic and slice onion. Add onions to kale.

Step 5/6

• 80 ml tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 120 ml water

• blender (optional)

Blend or whisk together tahini, garlic, olive oil, lemon juice, and water. Add more water to loosen consistency if needed. Season with salt and pepper.

Step 6/6

Add dressing to kale and toss to combine. Transfer salad to serving bowls and top with fried chickpeas. Enjoy!

Enjoy your meal!