Shredded kale, roasted chickpea salad by Foodland Recipe Kitchen

Preparation Time: 15 mins
Cooking Time: 10 mins
Serves: 6

Ingredients

• 1 x 400g can Australian chickpeas, rinsed and drained
• 1 bunch curly kale, stems removed and finely shredded
• 1 Lebanese cucumber, seeds removed, finely sliced
• 1 red capsicum, seeds removed finely sliced
• 1 fennel, bulb, shaved
• 4 spring onions, finely sliced
• chilli flakes to garnish (optional)
• DRESSING:
• 1/4 cup lemon juice
• 1/4 cup tahini
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1 tsp Dijon mustard
• 1/4 cup water
• Salt and white pepper to taste

Equipment

• Lined baking tray
• Large bowl
• Screw top jar for dressing

Instructions

1. Preheat oven to 180°C.
2. Place the chickpeas on a baking tray lined with baking paper. Give a light spray of olive oil and bake till lightly coloured and a little crisp.
3. Prepare the vegetables and place in a large bowl.
4. Allow the chickpeas to cool and place in the bowl with other vegetables.
5. Just prior to serving, dress with the prepared dressing, using clean hands to toss.
6. Serve with a sprinkle of chilli flakes.