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Warm chickpea, curly kale and pine nut salad

Richard Bewley
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Salad
Cuisine Central European
Servings 2

Ingredients
  

  • 200 g shredded curly cale washed and strained
  • 240 g 400g can drained and rinsed chickpeas
  • 1 small red onion diced
  • 1/2 red chilli deseeded and finely sliced
  • 1 x large clove garlic finely chopped or grated
  • zest of 1 x lemon
  • juice of half a lemon
  • 1 tbsp olive oil
  • 25 g pine nuts
  • 15-20 g Parmesan cheese freshly grated
  • salt and freshly ground black pepper to taste

Instructions
 

  • Heat a large pan to a medium heat, and add the olive oil.
  • To this, add the red onion, red chilli and lemon zest and sweat for 2-3 minutes until soft. Then, add the garlic and cook for another minute or so.
  • Next, add the curly kale, stir through, and cover the saucepan with a lid.
  • Check every minute or so, and stir through thoroughly until the kale has started to wilt.
  • Season with salt and pepper, add the lemon juice, then add the drained chickpeas. Stir through, cover, and warmed through for a further 3-4 mins.
  • Once warmed through, turn out into a salad bowl and sprinkle over the pine nuts, a generous grind of black pepper, and add the grated Parmesan cheese.
  • Drizzle a little extra olive oil, a squeeze of lemon juice and serve.

Notes

I would say that not all Chickpeas are created equal. You pay for what you get. If, like me, you prefer opting for tinned rather than cooking from scratch, I recommend the Napolina brand. I find them to be softer and more succulent tan the supermarket own-brand alternatives.