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Kale Salad with Indian Spiced Chickpeas

INGREDIENTS (Serves 2): 

For the chickpeas: 

  • 1 tin of chickpeas, drained 
  • ½ tin of tomatoes 
  • ½ onion, diced 
  • 2 cloves garlic, crushed (or garlic powder) 
  • 1 tsp garam masala 
  • Pinch of chilli flakes 
  • Pinch of turmeric 
  • Salt, to taste 
  • 1 tbsp oil
  • Optional: coriander

For the salad: 

  • 125g kale 
  • Cucumber, diced 
  • Cherry Tomatoes, cut into quarters 
  • ¼ red onion, diced 
  • 1 lemon, juice 
  • Salt and pepper 
  • Optional: yoghurt or non-dairy yoghurt, mint chutney

METHOD 

  1. Over a medium heat, cook the onion and garlic in a frying pan in some oil. 
  2. Add in all the spices and cook for a few minutes before adding the tinned tomatoes. 
  3. Let the tomatoes and spices simmer for a few minutes on a low heat and then add the chickpeas and coriander and taste for salt. 
  4. Cook on a low heat whilst you prepare the salad. 
  5. Add the kale to a large mixing bowl and massage for a couple of minutes with lemon juice and a splash of olive oil until the kale is soft. 
  6. Combine the cucumber, cherry tomatoes and red onion in a small bowl with a bit of lemon juice and salt and pepper to taste
  7. Top with chickpeas and the cucumber and tomato salad and serve with a dollop of yoghurt! 

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