Since I’m fairly new in Canada I always try to use local ingredients to recreate a lot of our Middle Eastern recipes while adding my own healthy twist. Kale is an ingredient I never consumed or used until I moved here(shocking I know!) and now I am in love with it. High in vitamin K, A & C and having a low GI (Glycemic Index = a guide that indicates the effect of food on blood sugar levels) makes this one superfood that you have to add to your daily meals.
This salad was inspired by a spinach recipe that my mom always cooked when spinach was in season!
I used black kale because I found it to be easier to cook and had a very nice texture to it but feel free to use any variety.
This recipe is enough for 2-3 persons
You will need:
- Black Kale: 2 cups chopped with tough ends removed (I actually just tore them into large pieces using my hands)
- Chickpeas: 1 cup previously cooked chickpeas or if you don’t have time you can used canned ones
- White onion: 1 small or 1/2 medium sliced lengthwise
- Spring onion: 2 stalks finely sliced
- Garlic: 2 cloves mashed
- Lemon: freshly squeezed, about 2 Tbsp
- Sea salt: 1 tsp
- Ground pepper: 1 tsp
- Paprika powder: 1 tsp
- Cumin powder: 1/2 tsp
- Extra virgin olive oil: 2 Tbsp
- Silvered raw almonds: 2 tsp (optional)
- In a small bowl mix chickpeas with paprika, cumin and lemon juice.
- In a sauce pan over medium heat add olive oil, garlic, white & spring onion, salt & pepper and mix well until the onions are slightly soft.
- Add chickpeas mix and cook for about 2-3 minutes.
- Toss in the kale and mix well with all other ingredients, cook for another 2-3 minutes.
- Remove from heat and serve with almonds sprinkled on top.
This salad is so easy and tasty not to mention nutritious!
The Healthy Genie xx