Lemon Herb Chickpea & Kale Salad Recipe

About this recipe

Lemon Herb Chickpea & Kale Salad is a vibrant and refreshing dish with a delightful Indian twist, perfect for a united family meal. Featuring tender chickpeas, nutrient-packed kale, and a zesty lemon herb dressing, this salad balances flavors and textures beautifully. The addition of warm spices like cumin and hing adds depth, while roasted peanuts offer a crunchy contrast. With its diabetic-friendly profile and vegetarian ingredients, it’s a wholesome option for dessert or light evening meals. Quick to prepare, this salad is a nutritious choice that caters to diverse palates in an Indian setting.

Ingredients

• 400G Chtoura Foods Boiled Chickpeas In Brine
• 100 g Lemon
• - Olive Oil
• 100 g Hing Khoda
• 200 g Black Salt
• 100 g Coriander Leaves
• 500g Good Life Raw Peanuts 500 G
• 50G Green Chilies
• 100 g Jeera Powder
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Wash and chop the kale leaves into bite-sized pieces, ensuring they are clean and fresh. Set aside.
2. 2. Heat 2 tablespoons of olive oil in a pan over medium heat. Add mustard seeds and let them crackle, then stir in hing, turmeric powder, and cumin powder.
3. 3. Add the cooked chickpeas to the pan and sauté for 2-3 minutes, allowing them to absorb the spices. Turn off the heat and let them cool slightly.
4. 4. In a large bowl, combine the chopped kale, sautéed chickpeas, and roasted peanuts.
5. 5. Prepare the dressing by mixing lemon juice, black salt, sugar substitute, and chopped green chilies in a small bowl. Pour the dressing over the salad and toss well to coat evenly.
6. 6. Garnish the salad with freshly chopped coriander. Serve chilled or at room temperature for a flavorful and refreshing dessert-style dish.