Kale & Chickpea Salad
Most of our dinners during the week are a protein and side. This week i have gone side crazy, trying something new each day. Luckily all have been hits, so i'll be posting them up.
This keeps really well and to be honest I preferred it the next day!
It makes enough as a side for 4 and takes about 40 minutes to get ready.
Ingredients
1 bunch Kale
1 red onion
1 can chickpeas, rinsed
1 lime - juiced
1 medium garlic clove - crushed
1 tsp Dijon mustard
1 tsp sumac
1/2 tsp sesame seeds - toasted
olive oil and salt
Method
Tear the kale leaves away from the stalk and make into bit sized pieces. You want to soften the kale at this point, so throw the leaves with a little oil and salt in a large pan and turn over high heat for a few minutes. When it has wilted a little (not browned), put aside ready to add to the salad.
Thinly slice the onion into half moons. Wash under running water for 2 minutes and then drain on paper towel. This will help get rid of the 'onion' scent/taste and mellows the flavour. Once drained, add the lemon/lime juice, garlic, sumac and Dijon and mix to combine. Leave for 30 minutes to allow the onion to marinade. Add the chickpeas, kale and toasted sesame seeds and toss to combine. Drizzle with a little more olive oil and serve.
Tips
This tastes better the next day because the onion and kale take on more flavour, so great for lunch or something to get ready if you have guests coming and not enough time.
Dogs love kale stalks, so keep it for your fury friend!
