A wonderful Thermomix Kale Salad with Spicy Oven Roasted Chickpeas makes the perfect lunch or side dish. The kale is coated in a lovely sweet and tangy dressing which combines beautifully with the crunchy spiced chickpeas.
It has to be said that Kale is a pretty bitter and bland vegetable to have on its own which is why it’s best to jazz it up with some kind of dressing of sorts. The secret is to ‘massage’ the dressing into the kale leaves so they absorb the flavour. I used to do this tedious task with my fingers but now use the Thermomix for ease.
For this recipe, I’ve used one of my favourite dressings – homemade Tahini mixed with a little lemon juice and maple syrup. It’s just the right balance of sweet and sour and pairs well with the kale. Making Tahini in the Thermomix is simple and you can find the Thermomix recipe for it here.
For the spicy chickpeas, I’ve added hot chilli powder, a little cumin and some olive oil and salt. They take between 20-25 minutes to roast in the oven and come out lovely and crunchy.
I love eating this salad as a healthy lunch and it’s also a great accompaniment to have with a summer barbecue.
This salad is best eaten fresh or on the day and if you wanted to add more to it then some sliced avocado and pomegranate seeds would work well.
Preheat the oven to 180°C fan forced and line a baking tray with baking paper.
For the Spicy Chickpeas: Drain and rinse the chickpeas and place them onto the baking tray. Add the spices, olive oil and salt and toss really well to combine. Bake for 20-25 minutes until lovely and crispy.
For the Kale Salad: Add the tahini, lemon juice and maple syrup to the TM Bowl and mix for 5 sec/speed 5. No need to scrape the bowl.
Add the kale leaves and salt and mix for 90 sec/reverse/speed 4.
Set aside into a bowl.
Once the chickpeas are lovely and crispy, take them out of the oven to cool.
Once cooled, scatter them over the kale leaves or toss through to combine.