Summer and salads goes hand in hand and you can’t have enough salads during this season as a main or sides. I love salads that I can make in batch for the week to be used for easy lunches or quick dinners. This Purple Kale and Chickpea Salad is one of those you can make on Monday and enjoy it during the week. Have fun playing with this salad.
Ingredients
- 1 Can Chickpeas, drained and dried
- 1 tsp coarse seasalt
- 1 tsp Paprika
- 1 tsp Black Pepper, freshly ground
- 1 tbs Olive oil
- 1/2 tsp Sage
- 1/2 tsp Thyme
- 50-60g Purple Kale or Spinach, chopped
- 2 Spring Onion, finely sliced
- 150g cherry tomatoes, quartered
- zest of 1/2 a lime
- zest of 1/2 a lemon
- 50-80g Feta to crumble on top
- Dressing:
- 60ml Olive Oil
- Juice of 1/2 a lemon
- juice of 1/2 a lime
- 1 tsp raw Honey
- salt and pepper to taste
Method
- Preheat the oven to 200 degrees.
- Mix the dressing ingredients in a measuring jug and set it aside
- Mix the chickpeas with the seasalt, paprika, black pepper, olive oil, sage and thyme. Place them on a baking tray and roast the chickpeas 20 minutes. Stir them ocassionally. When it is nicely roasted take them out and let them cool.
- Meanwhile chop the Kale and place in a big bowel.
- Add the chopped spring onion, cherry tomatoes, lime zest and lemon zest to the kale.
- When the chickpeas are cooled add them to the kale and mix everything well with the dressing.
- Scatter the crumbled feta over and enjoy!
thezestysausage.com 