Spicy Chickpea, Goldenberry Salad

The combination of sweet and salty/savoury foods is one of my favourites, which is why I love adding fruit to my salads. Pomegranates seeds are usually my go to fruit but today I decided to switch things up and try a stronger flavour.

I went for goldenberries and if you haven’t tried them already then you definitely need to get your hands on some. They are amazing! They have really sweet, tangy flavour and in this recipe complement the spicy chickpeas perfectly.

The base of this salad is kale which I massaged with fresh lemon juice, hummus, garlic, salt and pepper before I baked it in the oven for 5 minutes. The aim is to have bright green, soft kale; this way it’s much easier for your body to digest. You could also steam the kale and add the seasoning afterwards.

This recipe is so nourishing, vegan and oil free as long as you use oil free hummus. I love making my own hummus and I will be sure to have a recipe for that soon! I hope you enjoy 😊.

Ingredients

  • 2 cups Kale
  • 2 tbsp Lemon juice
  • 2 tbsp hummus
  • 2 tsp garlic powder
  • 2 tsp nutritional yeast
  • 1/2 cup of chickpeas
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp soy sauce
  • 1/2 cup red cabbage
  • 1 medium sliced carrot
  • 1/2 cup sweetcorn
  • 3 chopped cherry tomatoes
  • 1/2 sliced avocado
  • 1/2 red chilli
  • 1 bunch of coriander
  • 1 tsp sesame seeds

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. Drain the can of chickpeas, rinse, dry and place on a baking tray. Dash with soy sauce then sprinkle with turmeric, paprika and salt and pepper. Roll them around on the tray until all of the chickpeas are completely coated.
  3. Place in the oven for 15-20 minutes or until crispy. Meanwhile in a small bowl mix together the hummus and lemon juice to create a salad dressing.
  4. Then in a large bowl, massage the kale with half of the dressing and sprinkle with salt and pepper, nutritional yeast and garlic powder and place in the oven when the chickpeas have approximately 5 minutes left.
  5. Remove the chickpeas and kale from the oven. The chickpeas should look lightly toasted and the kale should be soft and bright green in colour.
  6. Transfer into a bowl and top with fresh avocado, red cabbage, tomatoes, corn, goldenberries, coriander and red chilli.
  7. Pour over the left over dressing and enjoy 😊.