Roasted Chickpea And Kale Dinner Salad Recipe

About this recipe

A hearty and flavorful vegan dinner salad featuring roasted chickpeas, massaged kale, and a tangy sun-dried tomato vinaigrette. Perfect for a satisfying and nutritious evening meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Mint Leaves
• 100 g Garlic - Single Clove
• 200 g Livyor Raw Sunflower Seeds
• 200 g Cherry Tomatoes
• 250 g Organically Grown Green Capsicum
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1 pc (52 g) On1Y Paprika Powder
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Habanero Hot Sauce
• 50 g Dhani Pure Black Pepper Whole
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
• 100 g X 3 Mtr Coriander Powder Combo
• 500 ml American Garden Apple Cider Vinegar
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line a rimmed baking sheet with paper towels. Spread 1 cup of chickpeas on top and roll them under your hands to thoroughly dry. Transfer the chickpeas to a large bowl.
2. 2. Add 1 tablespoon of avocado oil, 1/2 teaspoon ground coriander, and 1/2 teaspoon paprika to the chickpeas. Season with a pinch of sea salt and black pepper. Discard the paper towels and line the baking sheet with aluminum foil. Spread the chickpeas evenly over the foil and roast on the upper rack, shaking the pan occasionally, until the chickpeas are golden and have a dense, nutty texture, about 1 hour. Remove from the oven and let cool slightly.
3. 3. While the chickpeas roast, place 1 bunch of curly kale in the now-empty chickpea bowl. Add 1 tablespoon of avocado oil, a pinch of sea salt, and black pepper. Massage the kale with your hands until it is well-coated and slightly softened. Set aside at room temperature.
4. 4. Spread 1/2 cup of sunflower seeds in a skillet and place it on the lower rack of the oven. Toast the sunflower seeds, stirring occasionally, until they are deep golden brown, about 15 minutes. Remove from the oven and transfer to a small bowl.
5. 5. In a medium bowl, combine 1/2 cup of finely chopped cherry tomatoes, 4 thinly sliced green capsicum, 1 minced clove of garlic, 2 tablespoons of lemon juice, 1/2 teaspoon of hot sauce, 2 teaspoons of apple cider vinegar, and 3 tablespoons of avocado oil. Season with sea salt and black pepper to taste, and stir well with a fork to create the vinaigrette.
6. 6. Once the chickpeas have cooled slightly, add them to the bowl with the kale. Add the toasted sunflower seeds, the cherry tomato vinaigrette, 1 cup of chopped fresh cilantro, and 1 cup of chopped fresh mint. Toss everything together with your hands until well combined.
7. 7. Taste the salad and adjust the seasoning with more sea salt, black pepper, or lemon juice as needed. Serve immediately for a fresh and vibrant dinner.