Wednesday, 25 February 2015

Warm Kale Salad with Chickpeas

Warm stir fried kale, cabbage and chickpeas are combined with cold crisp lettuce in this truly appetising salad that will satisfy you even on a gloomy winter’s day.

Warm Kale Salad with Chickpeas Recipe from Nomsies Kitchen

Hello everyone, I hope you are all doing greeaaattt!

I have been busy with the Chinese New Year celebrations last week, which involved quite a fair bit of food to say the least.

This may explain why I am doing a post on salad. I need a break from all the feasting!

Warm Kale Salad with Chickpeas Recipe from Nomsies Kitchen

It has still been quite cold and gloomy weather-wise. On days such as this you just don’t want to eat a cold salad, right? That’s why I thought this mix of warm and cold salad might do the trick.

You basically stir fry the chickpeas, kale and cabbage together to give you a warm satisfying bite. Then you add that on top of a bed of crisp cold lettuce and mix everything together. The combination of flavours and textures is perfection!

Make this is you are sick of eating plain old cold salads.

Warm Kale Salad with Chickpeas Recipe from Nomsies Kitchen
Click here for the Printable Recipe
Recipe for Warm Kale Salad with Chickpeas
Prep Time: 15 minutes / Cooking Time: 15 minutes

Ingredients

¼ Iceberg Lettuce (chopped)
1 Onion (finely sliced)
3 Cloves Garlic (finely diced)
1 tsp Cumin Seeds
¼ tsp Coriander Powder
1 Tin Chickpeas, drained and rinsed (400gm undrained weight)
80gm Kale (chopped)
100gm Red Cabbage (chopped)
½ Lemon
1 Stalk Scallions (finely sliced)
2 Tbsp Olive Oil
1 tsp Salt
¼ tsp Black Pepper

Method

1. Place the chopped lettuce in a big bowl. Heat up a pan and add the olive oil. Once hot, add the onions and stir fry over a medium heat until they are translucent. Next, add in the garlic, cumin seeds and coriander powder, briskly fry for about a minute before adding in the chickpeas. Continue frying for 1-2 minutes to soften the chickpeas.

2. Add the kale and red cabbage and stir fry for about 3-4 minutes until they have softened. Season with some salt, pepper and the lemon juice. Taste and adjust the seasoning if necessary.

3. Remove the vegetables from the heat and heap over the chopped lettuce in the bowl. Add the scallions, mix thoroughly and serve. You can add a squeeze of lemon juice over the salad if you like.

1 comment:

  1. SO GOOD. I think this may be my new favorite recipe for kale. I could literally eat the whole bowl myself. I pretty much followed it to the letter and I wouldn't change a thing. Thanks.

    ReplyDelete

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