Spiced Kale Salad with Roasted Chickpeas and Citrus Vinaigrette

Ingredients

• 200 g kale
• 400 g chickpeas
• 1 large, grated carrot
• 1, diced red bell pepper
• 1 tsp cumin
• 1 tsp coriander
• 0.5 tsp smoked paprika
• 1, juiced lemon
• 1, juiced orange
• 1 tbsp maple syrup
• 1 clove, minced garlic
• to taste salt
• to taste pepper
• 50 g pumpkin seeds
• 2 tbsp, chopped fresh parsley

Steps

1. 1. Preheat the oven to 200°C (180°C for fan ovens).
2. 2. Rinse and drain the chickpeas. Pat them dry with a kitchen towel.
3. 3. In a mixing bowl, toss the chickpeas with cumin, coriander, smoked paprika, salt, and pepper until well coated.
4. 4. Spread the seasoned chickpeas on a baking tray lined with parchment paper and roast for 25 minutes, or until golden and crispy.
5. 5. While the chickpeas are roasting, prepare the kale by removing the tough stems and tearing the leaves into bite-sized pieces. Place in a large salad bowl.
6. 6. Add the grated carrot, diced red bell pepper, and chopped parsley to the kale.
7. 7. In a small bowl, whisk together lemon juice, orange juice, minced garlic, and maple syrup. Drizzle the dressing over the salad and toss well to combine.
8. 8. Once the chickpeas are cooked, add them to the salad, top with pumpkin seeds, and serve immediately.

Notes

• This recipe features a unique twist by incorporating both lemon and orange juice in the dressing for a refreshing citrus flavour.

Substitutions

• If pumpkin seeds are not preferred, sunflower seeds can be used as an alternative.