How To Cook Warm Salad Of Roasted Chickpeas, Kale And Sun-dried Tomatoes - Recipe

Ivan Red Jr. Author: Ivan Red Jr. Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Warm Salad Of Roasted Chickpeas, Kale And Sun-dried Tomatoes - Recipe

Learn how to cook "Hot salad of roasted chickpeas, kale and sun-dried tomatoes". Delicious recipe.

Required products :

  • 1 can of 800 grams of chickpeas
  • 5 tablespoons olive oil
  • 1/2 teaspoon cumin and paprika
  • 1 small kale connection (about 2 handfuls)
  • 1/2 cup cedar nuts
  • 1/2 cup dried tomatoes
  • 4 green onions (use only the green part, which you chop finely)
  • 1 clove of garlic, finely chopped
  • 2 tablespoons lemon juice
  • peel of 1 lemon, grated
  • 1/2 teaspoon chili sauce
  • 2 teaspoons Sherry vinegar, or wine
  • 1 cup fresh coriander leaves
  • 1 cup mint leaves

Method of preparation :

Squeeze the chickpeas and spread them on kitchen paper to dry. Transfer to a baking tray lined with parchment paper. Season with salt and pepper, cumin and pour 1 tablespoon of olive oil. Bake in a hot oven at 180 degrees for about 1 hour until they acquire a nice brownish color.

When ready, leave to cool briefly.

Put the kale in a bowl and season it with 1 tablespoon of olive oil and season.

Bake the cedar nuts in a dry pan for about 15 minutes until golden, then transfer to a bowl, do not leave them in the pan so that they do not overcook from the heat released from it.

In a bowl, mix the tomatoes (chopped), green onions, garlic, lemon zest, hot sauce, vinegar and the last 3 tablespoons of olive oil. Season and mix well.

When the chickpeas have cooled, put them in the bowl next to the kale. Add the pine nuts, pour over the dried tomato dressing and sprinkle with coriander and mint on top. If necessary, add more salt and pepper, finish with lemon juice.

 

More on the topic:
  • Spring spinach salad with quinoa and chickpeas
  • Warm chickpea salad with carrots, garlic and walnuts
  • Carrot salad with chickpeas and tahini dressing
  • Salad with chickpeas, pepperoni and parmesan

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