Chickpea and Kale Salad: Since Kale is a superfood, it is a wonderful vegetable to use as a base for a nutrient rich salad. We made this for a picnic to the beach while on holiday in New Zealand. This Chickpea and kale salad has pomegranate seeds which create bursts of sweetness as you enjoy the salad. Pomegranate seeds are high in fibre, as well as Vitamin C and K. They are also antioxidant rich. Ideally prepare the kale a couple of hours in advance before serving as the kale will be lovely and soft.
Chickpea and Kale Salad Recipe
- Good bunch of Kale
- 1/2 Tbsp melted coconut oil
- 1 tbsp olive oil
- 1/4 tsp Himalayan sea salt
- 1 pomegranate
- A ripe avocado, diced
- 1/4 soaked almonds (can use almonds that haven’t been soaked)
- 1 cup spouted chickpeas (tinned chickpeas can be used as an alternative)
- A cup of beans, cooked and chopped in pieces
- 1 zucchini sliced thinly
For the dressing:
- 2 Tbsp orange juice
- 1/2 Tbsp raspberry vinegar
Remove stems from Kale and then slice into thin strips. Mix together with the oils and salt. The key is to massage the kale with the oil, this helps to soften the kale, ideally massage for a good couple of minutes. Leave for ideally 2 hours then add in the avocado and gently mix with fork breaking up the avocado into the kale. Add in remaining ingredients and mix. Prior to serving toss in dressing. ENJOY.
Hint – To remove seeds from pomegranate, cut it in half horizontally. Then using a rolling pin or a glass jar cup the pomegranate in your hand and hit the outer skin, the seeds should just fall out into the bowl leaving the bitter white pith inside the shell of the pomegranate.