This Roasted Chickpea & Kale Salad is a great salad to enjoy any time of the year. A light and healthy salad filled with kale, crispy chickpeas and dressed in a honey lime dressing!
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.
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Roasted Chickpea & Kale Salad
Ingredients
- 1 Cup 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
Instructions
- 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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