• Home
  • Appetizers
  • Spicy kale salad with chickpeas and turmeric tahini dressing
0 0
Spicy kale salad with chickpeas and turmeric tahini dressing

Share it on your social network:

Or you can just copy and share this url

Spicy kale salad with chickpeas and turmeric tahini dressing

  • 30
  • Serves 2
  • Easy

Directions

Share

I love starting the week with a meatless meal. Today’s recipe is a kealthy ;), spicy, warm salad.

300 g curly kale, chopped and large stalks discarded
1 can chickpeas, drained and rinsed
100 g cherry tomatoes
1 small avocado, sliced
4 garlic cloves, finely sliced
2 tsp chilli powder
2 tsp chilli flakes
3 tsp smoked paprika
2 tbsp extra virgin olive oil
Salt & pepper, to taste

Turmeric tahini dressing
30 g tahini
3/4 lemon, juice
2 tbsp water
1 tbsp extra virgin olive oil
Salt & pepper, to taste

Preheat the oven to 200 C. In a bowl mix the chickpeas with 1 tbsp oil and 1 of each: chilli powder, chilli flakes and smoked paprika. Season to taste and bake for 15 – 20 min or until crispy.

Heat the remaining oil in a pan and cook the garlic until fragrant, about 1 minute. Add the chopped kale and cook for 5 minutes, until soft and bright green. At the last minute add the remaining chilli flakes, powder and smoked paprika. Toss very well, season and set aside.
In the same pan add the tomatoes and cook on high heat for 2-3 minutes.

For the turmeric tahini dressing, mix all the ingredients until smooth. Season to taste.

Put all the ingredients on a plate and drizzle with turmeric tahini dressing.

Enjoy!

Foodiality

previous
Portobello steaks with asparagus and avocado-tahini sauce
next
Zucchini Fritters with horseradish sour cream sauce
previous
Portobello steaks with asparagus and avocado-tahini sauce
next
Zucchini Fritters with horseradish sour cream sauce