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Kale salad with chickpeas and strawberries (v)

Easy, simple, and full of nutrition and flavour.
Vegan.
Serves 4 as a side dish or 2 as a light meal.

Original recipe (with pictures) here.


Ingredients:
1 1/2 tbsp balsamic vinegar
1 tsp maple syrup
10 strawberries, washed, stems removed and cut into quarters
6 cups kale, rinsed in hot water and hard stems removed
1 1/2 cups cooked chickpeas

Method:
1. Combine the balsamic vinegar and maple syrup in a bowl or shallow dish. Take 2 or 3 of the strawberries, cut them into quarters, and press with a fork into the vinegar / maple syrup mix. The idea is to release the strawberry juices and crush them roughly; they can retain some of their shape.
2. Pour the balsamic dressing mixture over the kale and toss to combine. Use your fingers to work the dressing through the kale. Allow to stand for 15 minutes or longer.
3. Add the chickpeas and remaining strawberries and serve.
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