If you are someone who loves adding pickled vegetables to your salad to spicy things up then this recipe is for you. A simple roasted chickpea and kale salad with pickled vegetables, packed with vitamins and proteins.
Kale is one of my favorite green when it comes to making salads. It is one of the healthiest and most nutritious greens that you could ever find. It’s high in antioxidants, consist vitamin A, C, K, and B6.
According to the HealthLine, A single cup of raw kale (about 67 grams or 2.4 ounces) contains:
- Vitamin A: 206% of the DV (from beta-carotene)
- Vitamin K: 684% of the DV
- Vitamin C: 134% of the DV
- Vitamin B6: 9% of the DV
- Manganese: 26% of the DV
- Calcium: 9% of the DV
- Copper: 10% of the DV
- Potassium: 9% of the DV
- Magnesium: 6% of the DV
- It also contains 3% or more of the DV for vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), iron, and phosphorus
This is coming with a total of 33 calories, 6 grams of carbs (2 of which are fiber), and 3 grams of protein. – Read more –
Ingredients for the salad
- 1/2 cup of kale
- 1/2 cup of roasted chickpeas
- 01 tbsp of olive oil
- Salt to taste
- Pepper to taste
- 01 tsp of lime or lemon juice
- 04-05 pickled onions
- 06-07 pickled red paprika
- Microgreens for garnishing
- Kewpie hot spicy dressing
- Pickled onions – Fine Foods by Forbes & Walker
- Pickled red paprika – Fine Foods by Forbes & Walker
- Microgreens – Grow Organic
- Kewpie hot spicy dressing – FINCH
My husband and I are serious fans of pickles and we add pickles to almost everything. Be it a salad, condiments to accompany rice and curry, or sometimes when we are out of snacks we munch on some pickles. We’ve been buying Forbes pickles for the longest time and I can strongly recommend these to anyone who loves pickles. The best thing about these pickles compared to others we have tried is that they don’t have an overpowering vinegar or brine taste.
Ingredients for the roasted chickpeas
- 1/2 cup of chickpea – soaked overnight
- 1/2 tsp of olive oil
- 1/4 tsp of chili powder/ paprika
- 1/4 tsp of salt
- 1/4 tsp of pepper
- Preheat the oven to 220.
- First, wash the chickpeas and drain out all the water (make sure chickpeas are perfectly dry before adding them to the baking sheet)
- Mix the chickpeas with seasoning, olive oil and put them on a baking sheet. Make sure to spread the chickpeas evenly on the baking sheet to cook them evenly.
- Roast the chickpea for about 20-30 mins in 220c. and your roasted chickpea are done. now let’s make the salad.
Unlike other greens, kale leaves are not very soft or tender so it needs to be massaged before adding it to salads. In order to do that first tare off the leafy parts from the rib (smaller the better) and put it in a bowl.
- Add olive oil, salt, pepper, and gently massage the leaves for about 1-2 minutes.
- Add massaged kale leaves to a large salad bowl and add the roasted chickpea, pickled onion, and red paprika with seasoning and give it a good mix.
- Drizzle some Kewpie hot and spicy dressing, garnish with some microgreens.