I love chickpeas any which way, cooked in stews and curries, cold in salad, even sprouted. This salad happened one evening when I realised I had no pitta bread to go with the falafel we were having for dinner. The tomato salad I was making now needed substantiating as it was now going to be the only thing to be served alongside the falafel, especially if I was going to try to keep my husband happy. Somehow I felt just falafel and tomatoes would be too healthy and not enough for my hard-working man! The can of chickpeas I saw in the cupboard was the answer. Happily we both liked this salad so much it has now replaced the pitta when we have falafel.
I admit the addition of kale goes in at the end only for me, that would be a healthy step too far for my green fearing husband! That is how I know that this salad also works with out the kale but it is better with it, my husband doesn’t know what he is missing! Spinach, if kale isn’t available, makes a good substitute. Chickpeas are a good source of fibre, low in fat and can help lower cholesterol levels so I’m so happy that my husband not only eats but likes this dish!
The tsp of chilli flakes make this fairly hot, use less if you don’t like so much heat.
Chickpea, Tomato and Kale Salad
- 1 can Chickpeas, drained
- 1 punnet cherry tomatoes, at room temperature, rinsed
- 3 Spring onions (scallions), trimmed, rinsed and sliced into small rounds
- 1 heaped tbsp Basil, rinsed and chopped finely
- a handful of Kale, rinsed and chopped into small pieces
- Juice of 1/2 a lemon
- 1 tsp cider vinegar
- 3 tbsp Olive oil
- 1 tsp Chilli Flakes
- Sea Salt to taste
- Cut each cherry tomato in half and add to a bowl along with the chickpeas.
- Add the spring onions, basil and the kale to the bowl.
- In a jug mix together the lemon , vinegar and olive oil until blended.
- Add the chilli flakes and salt, mix in and pour over the salad.
- Toss together and season more if necessary.
This stores really well in a Tupperware in the fridge and the recipe can be doubled to make a good make ahead lunch to take to work, the kale leaf is robust enough not to wilt too much, in fact some may prefer it a day or so after it has softened a little.