• Rosie Weston

Curry spiced crispy chickpea salad

I absolutely adore this side salad recipe. The crunchy curry spiced chickpeas perfectly accompany the fresh crunchy kale and the dressing pulls all the flavours together.


Another recipe that is wonderful not just all year around but especially after overindulging at christmas and when kale is in season at the beginning of the year.


I make this recipe to accompany my Jerusalem Artichoke Soup which you can find here: https://www.rosiewestonnutrition.co.uk/post/jerusalem-artichoke-soup


The two pair really nicely together and the salad helps to make the soup a more complete and balanced meal as the chickpeas are a great source of vegetarian protein!


Serves 4

Cook time: 20mins


Ingredients

200g kale (I prefer the none sliced version which you can rip up and will contain less stalks!)

2 cartons organic chickpeas, drained rinsed and dried in a clean tea towel

1 garlic clove crushed

2-4 tbsp curry powder of choice I used Tikka Masala

1 tbsp extra virgin olive oil

1 tbsp tahini

1 tbsp coconut yogurt

4 tsp organic apple cider vinegar

1 tsp maple syrup or honey if not vegan


Instructions

Preheat oven to 180C.

On a large baking tray drizzle half the olive oil. Drain, rinse and dry the chickpeas


Add the chickpeas to the pan and sprinkle over the curry powder, mix them around in the tray so they are evenly coated in olive oil and curry powder. Transfer to the oven and cook for about 15 minutes or until crispy.

Whilst the chickpeas are cooking prepare the rest of the salad.

Rip up the kale leaves and add to a bowl. Add a drizzle of extra virgin olive oil or apple cider vinegar and massage into the leaves. Really get stuck in with your hands as this process helps to soften the kale for eating.


In a small bowl add the tahini, remaining olive oil (1/2 tbsp), yogurt, garlic and maple syrup. Stir to combine.

Add to the bowl of kale and massage into the leaves.

Once the chickpeas are cooked add these on top of the kale and enjoy!