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Kale and Chickpea Salad

Updated: Mar 31, 2020

This salad will make you feel good just looking at it! Bright in colour and has amazing flavours!


  1. 500g fresh Kale/Cavolo Nero

  2. 1 whole Red & Yellow Pepper

  3. 6 whole Garlic Cloves

  4. 3 whole Spring Onions

  5. 400g Chickpeas

  6. 100ml Cider Vinegar

  7. 1 whole Red Chillil

  8. 1 Tsp Smoked Paprika

  9. 1 Tsp Cumin Seeds

  10. 1 Tsp Fennel Seeds

  11. 1 Tsp Coriander Seeds

  12. 1 Tsp Ground Turmeric

  13. 75g Sun Blushed Tomatoes

  14. 50g Toasted Sesame Seeds

  15. 75g Pumpkin Seeds

  16. 100ml Olive Oil

  17. 4 pinches Maldon Salt

  18. 1 whole Orange


  1. Peel and chop the garlic cloves, set aside.

  2. Remove the tail from the chilli, scrape out the rib and the seeds, and roughly chop.

  3. In a dry pan, toast the pumpkin seeds until they begin to pop. Set aside.

  4. Remove the outer layer from the spring onions, trim the dried end from the tops, and slice. Set aside.

  5. Remove the tough stalk from the cavolo nero, and chop finely against the grain.  Combine with the spring onions.

  6. Core the peppers, and cut into fine slivers, add to the kale.

  7. Drain and rinse the chickpeas, and add to the prepared vegetables.

  8. Over a medium heat, warm the olive oil, sunblushed tomatoes, cider vinegar, smoked paprika, the zest and juice of the orange. Use a stick blender to reduce to a smooth dressing. Adjust the seasoning if required.

  9. Pour the dressing over the salad, and toss. Sprinkle with the toasted seeds.

  10. This salad is beautiful served as soon as its ready, but it is even better after a few hours of rest.

Chefs note: If cavolo nero or kale are unavailable, use the dark outer leaves of a savoy cabbage. Alternatively, any finely shredded green would do just fine.

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