Garbanzo and Kale Salad

If you ask me, we just don't use garbanzos (chickpeas) in enough stuff – try this salad and you'll be converted. It's filled wit flavour and it's nutritious. Garbanzo's are pretty under-used in this country, to be honest. In places like Morocco, Italy and Spain they are prized like our Jersey new potato. Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. This salad is a great one for making up as you go along; you can use different spices, sun-dried tomatoes and vegetables, for instance. Garbanzo and Kale Salad 10.19.06

What You'll Need

1 small red onion, peeled 1 red bell pepper, chopped 1 tomato, diced 4-5 leaves Tuscan kale, chopped 1 lemon a pinch of sea salt Around 4 large handfuls of soaked and cooked chickpeas 1 tablespoon extra-virgin olive oil freshly ground black pepper 2 teaspoons grated ginger 2 teaspoons grated turmeric

What You'll Need To Know

Throw the kale, chickpeas, onion, tomato, and red bell pepper into a large bowl. Add the ginger and turmeric Drizzle on the olive oil, sprinkle on salt and cracked pepper to taste, and squeeze the juice of one whole lemon on top… Then, roll up your sleeves and dig in to mix it all together with your hands. You want to make sure the kale gets fully “massaged” by the olive oil and lemon juice to take out any bitterness in its taste.

Garbanzo and Kale Salad 10.19.53

What You Should Know

Before washing garbanzos, you should spread them out on a light colored plate or cooking surface to check for, and remove, small stones, debris or damaged beans. After this process, place them in a strainer, and rinse them thoroughly under cool running water. To shorten their cooking time and make them easier to digest, garbanzo beans should be presoaked for a least 4 hours.

What You'll Love

Garbanzo beans are super healthy. They contain high amounts of folate (71 percent of the daily value) and manganese (84 percent), which may make the amounts of the other nutrients look a little ineffective. But they're not!

Garbanzo and Kale Salad 10.20.19

Garbanzo and Kale Salad
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 small red onion, peeled
  • 1 red bell pepper, chopped
  • 1 tomato, diced
  • 4-5 leaves Tuscan kale, chopped
  • 1 lemon
  • a pinch of sea salt
  • Around 4 large handfuls of soaked and cooked chickpeas
  • 1 tablespoon extra-virgin olive oil
  • freshly ground black pepper
  • 2 teaspoons grated ginger
  • 2 teaspoons grated turmeric
Instructions
  1. Throw the kale, chickpeas, onion, tomato, and red bell pepper into a large bowl.
  2. Add the ginger and turmeric.
  3. Drizzle on the olive oil, sprinkle on salt and cracked pepper to taste, and squeeze the juice of one whole lemon on top…
  4. Then, roll up your sleeves and dig in to mix it all together with your hands. You want to make sure the kale gets fully “massaged” by the olive oil and lemon juice to take out any bitterness in its taste.