Garlic Kale Salad with Roasted Chickpeas

by Merel & Tessa

Rich in plant-based amino-acids and beauty minerals

Kale is full of good nutrients and essential amino acids. But that actually also applies to many other (dark green) leafy vegetables. So when you see cavolo nero or palm cabbage in the supermarket, take it with you! You can process them into smoothies, stews, make crisps or process into salads. The leaves are very firm, it might take some getting used to in the beginning. When you massage the kale well with salt and lemon juice (or leave to marinate for a while) it becomes so soft that it almost seems to be cooked.

The dressing for this salad is creamy and with super tasty roasted garlic! A perfect combination with the spicy chickpeas. And that combination also makes it a plate full of valuable plant-based proteins.

The salad is enough for 2-3 portions that can be eaten as a meal. But it is also delicious to serve with a cup of soup or some roasted sweet potatoes. Enjoy your meal!

Garlic Kale Salad with Roasted Chickpeas

Rich in plant-based amino-acids and beauty minerals Kale is full of good nutrients and essential amino acids. But that actually also applies… Recipes healthy salad Dutch Print
Porties: 3 Bereidingstijd: Wachttijd:
Voedingswaarden: 382 calorieรซn 15 vet
Waardering: 5.0/5
( 1 stemmen )


  • 1 clove of garlic
  • 400 g chickpeas, cooked
  • 1 tbsp Ras el Hanout herbs
  • 1 tsp paprika powder
  • 1 tsp turmeric
  • 200 g kale leaves
  • 20 g of cavolo nero or palm cabbage leaves
  • 2 tbsp tahini
  • 1 lemon
  • 1/2 zucchini
  • 1/2 avocado
  • 3 tbsp nutritional yeast flakes
  • 2 tsp sea salt
  • freshly ground black pepper


1. Preheat the oven to 200 degrees. Separate the garlic clove from the bulb and roast it in the oven for 20 minutes. You can leave the sheet around it. When the garlic is ready you can easily squeeze the garlic out of the skin. You put the garlic in the blender for the dressing.

2. Season the chickpeas with the Ras el Hanout spices, paprika, turmeric and a pinch of salt. Mix well and spread over a baking tray covered with baking paper. Roast in the middle of the oven for about 20 minutes until lightly crispy.

3. Wash the kale and cavolo nero leaves. Tear off the leaf of the hard stem in the middle. Cut the leaves into pieces and put in a large bowl.

4. Add the tahini, 1 lemon juice, zucchini, avocado and nutritional yeast flakes to the blender with garlic cloves. Blend to a smooth dressing. Add a little water if necessary. Season with salt and pepper.

5. Pour the dressing over the cabbage. Massage with your hands for a few minutes until the leaves begin to soften. The longer the cabbage can marinate (or massage it), the softer it becomes.

6. Divide between three plates and serve the chickpeas over it.


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