Creamy Kale Salad with Chickpeas, Beetroot and Dukkah

 

 

Photo by Minimalist Baker UK

Using Alexandra’s Dukkah

 

 

Ingredients:
 
Chickpeas
400g tinned chickpeas, rinsed, drained and dried
1 Tbsp coconut or avocado oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp coconut sugar
1 tsp dried oregano
1/2 tsp ground tumeric
1/4 tsp ground cinnamon
Pinch sea salt
Optional: pinch ground cardamom + coriander
 
Shallots
1 cup thinly sliced shallots
2 Tbsp brown rice (or all purpose) flour
Pinch sea salt and pepper
Coconut or avocado oil for pan frying
 
Dressing
1/3 cup tahini
2 tsp finely minced garlic
1 medium lemon juiced
1 1/2 Tbsp maple syrup 
Water to thin (~1/4 cup)
 
Salad
1 large bunch kale
1 Tbsp avocado / olive oil
1 Tbsp lemon juice
1 medium beetroot, finely grated or sliced
 
To serve
1/4 cup Alexandra's Dukkah (any flavour)

 
Method:

 

  1. Preheat oven to 190ºC and add rinsed, (thoroughly) dried chickpeas to a small mixing bowl. Add oil, cumin, paprika, coconut sugar, oregano, turmeric, cinnamon, sea salt, cardamom and coriander (optional), and stir to combine.

  2. Spread on a bare baking sheet and bake for 22-27 minutes, or until deep golden brown and slightly crispy - they'll crisp up more as they cool.

  3. In the meantime, add shallot to the same small mixing bowl from earlier and top with brown rice flour and a pinch each salt and black pepper. Toss to coat and heat a cast iron or metal skillet over medium heat.

  4. Once hot, add enough oil to lightly coat the bottom of the pan and add shallot and all of coating. Sauté, stirring occasionally, until soft and light golden brown - about 4 minutes. Set aside.

  5. Make the dressing by adding tahini, garlic, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add enough water to thin until pourable - about 1/4 cup - adjust if altering batch size). Whisk until creamy and smooth. Taste and adjust seasonings as needed.

  6. Add kale to a large mixing bowl and top with oil and lemon juice. Massage with hands to soften and coat the kale for about 1 minute.

  7. To serve, add grated beetroot, chickpeas and shallot to the kale and top with Dukkah. Add half of the dressing and toss to combine. Divide between servings plates and serve with additional Dukkah and leftover dressing. Best when fresh, though leftovers will keep in the refrigerator up to 3 days.

 

Serves 2

 

 

Recipe adapted from Minimalist Baker: https://minimalistbaker.com/creamy-chickpea-kale-salad/

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