Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
Estimated cost per serve is 0.87 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 1/4 cup extra virgin olive oil
- 1/2 bunch kale, stems finely chopped and leaves roughly torn
- 420grams canned no-added-salt chickpeas, rinsed, drained, dried
- 1/2teaspoons garlic powder
- 1/2teaspoons cayenne pepper
- 1/4 cup hulled tahini
- 1 lemon, juiced
- 1tablespoons maple syrup
Nutrition per serving
1090kJ / 260Cal
1090 Kilojoules or 260 Calories
13% of daily energy intake*
Protein
6.2grams
Fat
15.4grams
Carbs
12.6grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Don't want to waste the kale you have at home? Use it to make this easy kale and chickpea salad. It's the perfect side to lighten up winter dishes.
Method
Step 1 of 4
Heat 2 tbs oil in a large frying pan over medium heat. Add kale stems and chickpeas, then cook, stirring, for 5 minutes or until stems are tender. Add garlic powder and cayenne, then cook, stirring, for 3 minutes or until chickpeas are crisp.
Step 2 of 4
Meanwhile, place kale leaves in a large bowl. Drizzle with remaining oil. Using your hands, massage oil into kale leaves.
Step 3 of 4
Whisk tahini, lemon juice, syrup and 2 tbs water together in a small bowl. Add extra water as necessary to loosen dressing, if required. Season with pepper.
Step 4 of 4
Add kale stem mixture to kale leaves and toss to combine. Serve salad drizzled with tahini dressing.
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