Kale and Chickpea Salad

A delicious and healthy side dish or serve with your favourite grain to make it a main meal!

Method

First make the dressing. Mix the tahini and lemon juice until it thickens. Then add the soy sauce, maple syrup and miso paste.

Prepare the kale - wash the leaves, cut the stems off, then roughly chop. Steam for about 4 minutes.

In a frying pan, heat a splash of oil. Add the chickpeas and toss them in the oil. Then sprinkle on the spices, salt and pepper.
Toss the chickpeas so they are evenly coated in spices then fry for about 5 minutes.

Timing

Prep time: 5mins

Cooking time: 10mins

Ingredients

Serves 2

8 (approx) large kale leaves
1 can of chickpeas (drained)

Spices for the chickpeas:
1 Tbsp garlic granules
2 tsps smoked paprika
1/2 tsp cayenne pepper
Salt and pepper

For the dressing:
1/3 cup tahini
1/4 cup lemon juice
1 Tbsp soy sauce
2 tsps maple syrup
1 heaped tsp miso paste