Crispy chickpea, kale, feta and raisin salad
Serves 4-6* Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.*1 Australian tablespoon = 4 Canadian, US and New Zealand teaspoons1 Australian tablespoon = 3 1/2 British teaspoons
Ingredients
- 1x 400g can of chickpeas (drained and rinsed)
- 20 mlvegetable or olive oil
- 2 teaspoonssmoked paprika
- 2 teaspoonstajin (see notes)
- 60 mlgarlic infused oil
- 30 ml( 1 1/2 -2 tablespoons) lemon juice
- 1 tablespoonhot honey (regular honey or maple syrup)
- 1 tablespoondijon mustard
- seasoning (to taste)
- 1 bunchflat leaf parsley (washed and finely chopped)
- 150 gtuscan kale (weighed after de-stemming (1 large bunch))
- 180 gfirm feta (crumbled)
- ½ cupwalnuts
- ½ cuppitted olives (any sort, but make sure they’re not marinated in garlic)
- ¼ cupraisins (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.