Crispy chickpea, kale, feta and raisin salad
Ingredients
- 1x 400g can of chickpeas
drained and rinsed
- 20 mlvegetable or olive oil
- 2 tspsmoked paprika
- 2 tsptajin
see notes
- 60 mlgarlic infused oil
- 30 mllemon juice
1 1/2 -2 tablespoons
- 1 tbsphot honey
regular honey or maple syrup
- 1 tbspdijon mustard
- to tasteseasoning
- 1 bunchflat leaf parsley
washed and finely chopped
- 150 gtuscan kale)
weighed after de-stemming (1 large bunch
- 180 gfirm feta
crumbled
- ½ cwalnuts
- ½ cpitted olives
any sort, but make sure they’re not marinated in garlic
- ¼ craisins
if you’re not fructose intolerant, add as many as you like
- finely grated or blended parmesan)
to your tastes, to finish (optional
Directions
- 1
Preheat the oven to 200C or 400F. Drain, rinse and thoroughly dry the canned chickpeas. Add the oil, smoked paprika and tajin to a medium bowl and whisk to combine. Add the chickpeas and toss thoroughly to coat. Transfer the chickpeas to a baking tray and bake for 15-20 minutes until crunchy, then set aside.
- 2
Combine the ingredients for the dressing in a clean jar and shake to emulsify. Taste and adjust according to your preferences and how sour your lemon is.
- 3
Add the chopped parsley and kale to the base of a large serving plate (or a large mixing bowl). Pour over half the dressing and use your hands to massage the dressing into the greens. After a minute or two they will soften.
- 4
Add the remaining ingredients to the salad, finishing with the crispy chickpeas. Add the remaining dressing, (optional) parmesan and seasoning to taste and according to your preferences.
- 5
Keeps well in the fridge for a number of days.
Crispy chickpea, kale, feta and raisin salad
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Ratings & Reviews
Based on 7 ratings
Rating Breakdown
About this Recipe
Craving a salad that truly excites your taste buds and leaves you feeling satisfied? This Crispy Chickpea, Kale, Feta and Raisin Salad is a game-changer, offering an irresistible blend of textures and bold flavors that elevate a simple meal into something extraordinary. It's the perfect answer for a vibrant lunch or a surprisingly hearty vegetarian dinner.The true star of this dish is the clever preparation of the chickpeas, transformed into golden, crispy morsels seasoned with aromatic smoked paprika and a kick of tajin. This provides a delightful contrast to the fresh greens and creamy feta. The harmonious blend of savory, salty, sweet, and tangy elements – from briny olives and sharp lemon to plump raisins and a hint of hot honey – ensures every bite is an adventure for your palate.Get ready for a sensory feast. You'll encounter the satisfying, crispy crunch of the spiced chickpeas and toasted walnuts, beautifully offset by the fresh, slightly bitter notes of tender Tuscan kale. This is all brought together by a bright, zesty dressing infused with garlic, lemon, and a touch of Dijon. Creamy, tangy feta crumbles generously throughout, while the unexpected sweetness of juicy raisins and the savory punch of olives create a dynamic flavor profile. This salad is not only incredibly delicious but also naturally gluten-free and vegetarian, making it a wonderfully inclusive option for any table.Tailor this vibrant salad to your preferences with ease. For a different sweet note, simply substitute hot honey with regular honey or maple syrup. When choosing olives, feel free to use your favorite variety, but be mindful to select ones not marinated in garlic if that's a concern. You can also adjust the quantity of raisins to your liking, especially if managing fructose intake. If you enjoy an extra layer of umami, a sprinkle of finely grated parmesan cheese makes a fantastic optional finish, enhancing the savory components beautifully.This substantial salad shines as a complete and satisfying vegetarian main course. It also makes an exceptional, vibrant side dish that stands out at any gathering or a wonderfully refreshing and nutritious lunch. For the best experience, serve this salad immediately to fully appreciate the contrasting textures, especially the crispness of the chickpeas.