Yes, kale. If you have been coming around here, this is something that you would have never ever seen on my site. Why? Well, I have nothing against the stuff. Really, I don't. Not like bananas, which you will never EVER see on this site. Nothing personal, I just cannot eat them to save my life. So, if you happen to see bananas on the blog, it has been hijacked. Seriously.
Kale on the other hand, I can easily handle. It is just that, like so many other things, it has been unavailable around here. Some of you may remember my excitement when I found quinoa. The things I get excited about in supermarkets are really something to watch! Now if I could only get my hands on some Reece’s Peanut Butter Cups...
This is a very easy salad that gets it's flavour from the tangy ginger and lime dressing along with the crunchy spiced chickpeas. It can probably go as a side dish to, well, lots of things. We had it today with a Mediterranean chicken with olives and chorizo. The two went well together. I preferred it hot, the chicken that is. Whereas, my husband loved the chicken cold and then added it to the salad. I will get onto that chicken recipe tomorrow so you can see what I am talking about.
If you have never added chorizo to chicken, do it! The flavour is really great.
I also just realized that's it's October today. For many of you, salad season will be winding down. Because of the hot temperatures around here, I am still making salads regularly and will probably be eating them for Thanksgiving at this rate. Let's hope not for Christmas.
So, if are still into salads whatever the state of the weather, this one is pretty simple and tasty. Not to mention it contains that super food, also know as kale. Or did I miss out on that? Maybe it was yesterday's super food. In any case it was my super food for today.
Good night all. Yes, it's late here.
Roasted Chickpea and Kale Salad
Serves 4 / Prep time: 15 minutes / Cook time: 30 minutes
1 Cup/165 grams chickpeas, cooked
1 Teaspoon cumin
1/2 Teaspoon paprika
1/2 Teaspoon salt
1 Tablespoon olive oil
2 Cups baby leaf lettuce
2 Cups kale, raw
For the salad dressing:
4 Tablespoons olive oil
2 Tablespoons honey
1 Inch piece fresh ginger, grated
Juice and zest of one lime
1/2 Teaspoon salt
Preheat oven to 375 degrees F. Drain and rinse the chick peas. In a small bowl add the paprika, cumin and salt. Mix well and add the chickpeas, coat completely. Pour the chickpeas on a baking tray and drizzle over the olive oil. Bake for about 30 - 35 minutes. Remove from oven and leave to cool
Make the dressing by combining the olive oil, honey, ginger, lime juice, lime zest and salt in a small jar. Shake well and set aside.
In a large salad bowl, add the lettuce greens and kale. Pour over the dressing and toss really well to coat completely. Top with roasted chickpeas and serve straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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