Chickpea Kale Salad with Sun Dried Tomato Vinaigrette

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April 7, 2016

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1. Preheat the oven to 350F/180C. Line a baking sheet with some paper towels and then spread the chickpeas onto the top of it, rolling them around your hands thoroughly until they dry. Place the chickpeas into a large bowl and add in 1 tablespoon of the olive oil, cumin and the paprika. Add some black pepper and salt to season. Discard of the paper towels and then line the baking sheet with some aluminum foil. Spread the chickpeas over this and then transfer into the oven. Roast on the upper rack, shaking the pan now and again until the chickpeas become 3/4 of their original size. They should have a nutty and dense texture in about 1 hour. Take out of the oven and then leave it to cool slightly.

2. Add the kale into an empty chickpea bowl, along with the tablespoon of olive oil and some salt and pepper seasoning. Massage this into the kale mixture until well coated in the oil and then leave it to cool slightly.

3. Into a skillet place the pine nuts and transfer to a low rack in the oven. Allow the pine nuts to toast, stirring them occasionally until they turn a deep golden brown colour which should take around 15 minutes. Take out of the oven and place into a bowl, setting aside.

4. Into a medium sized bowl add the sun-dried tomatoes, garlic, scallions, lemon juice, zest, hot sauce, vinegar and the 3 remaining tablespoons of oil. Season with some salt and pepper and then stir well with a fork.

5. Once the chickpeas have been cooked slightly and have cooled, add them in with the kale. Combine with the sun-dried tomato dressing, pine nuts, cilantro and mint. Add more lemon juice, salt and pepper to season as required.


5 tablespoons of extra virgin olive oil

1/2 teaspoon of ground cumin

1 (28 ounce) can of chickpeas, rinsed and drained

1/2 teaspoon of paprika

1 small bunch of curly kale, trimmed and then thinly sliced

1/2 cup of pine nuts

4 scallions, thinly sliced

1 medium garlic clove

1/2 cup of sun dried tomatoes

2 tablespoons of juice and the zest of a lemon

2 teaspoons of sherry or red wine vinegar

1/2 teaspoon of hot sauce (no sugar)

1 cup of fresh cilantro leaves, roughly chopped

1 cup of fresh mint leaves, roughly chopped

Freshly ground black pepper, Himalayan sea salt


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