There is a secret to making kale salad taste good and that secret is to massage the kale. Yup, you got it right. Just imagine the kale lying on a massage table, getting lovingly, luxuriously massaged by your very own hands. How do you think it would make the kale feel? Definitely not tense or stiff anymore.
It would feel loosened up and super relaxed, which is exactly how you want your kale to be when you eat it. Why, you ask? Well, it is much easier for us to eat kale when it is ‘relaxed’ (kale has lots of fibre, which is what makes it so stiff and so hard for us to break down) and this state of relaxation allows the kale to soak up some of the dressing, which makes it taste way better.
I particularly like this recipe because the dressing is so tasty and yet so simple (just three ingredients). It goes well as a side dish but it also works great as a vegetarian main dish due to the added chickpeas which provides a good source of protein, which will help you stay full till your next meal. If you find yourself craving some meat, you can always switch out the chickpeas for a piece of chicken or salmon instead.
Kale Salad with Roasted Chickpeas
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Ingredients
- 1 tbsp extra virgin olive oil
- 1 bunch of kale
- 1 1/2 - 2 teaspoons raw honey
- 1 tbsp extra virgin olive oil
- 3 tablespoons freshly-squeezed lemon juice
- 1/2 red pepper, finely chopped
- 1/2 red onion, peeled and finely chopped
- 1 large carrot, peeled and grated
- 1 beet, peeled and grated
- 1 cup roasted chickpeas
Instructions
- De-stem the kale leaves by pulling the kale leaves downward off of their stem. Chop the kale into pieces and place in a large bowl.
- Massage olive oil into the kale leaves until they turn a vibrant green colour. This will take about 2-3 minutes.
- Mix together remaining olive oil, honey, and lemon and pour over kale.
- Add the red pepper, onion, carrot and beet to the bowl and toss well.
- Add in the roasted chickpeas right before serving.
Notes
GF, DF, GRF, SF, EF, Vegetarian
