Kale, Chickpea, Pomegranate Salad

A lovely Middle-Eastern (sorta) inspired salad chock full of flavour and nutrients! Served with a tahini-lemon dressing, this salad is a great side to any number of Middle-Eastern stews or rice dishes.┬áIf you don’t like kale, feel free to use any other green you prefer!

If you’d like to make this salad a little more substantial for a light lunch or the like, I highly recommend adding in some Bulgur wheat or couscous! If you can’t have gluten, quinoa would also be a good option.

Serves 4-6
Prep time: ~15 minutes

Ingredients:

  • 3-4 large bunches of kale, leaves stripped off the stems and roughly chopped.
  • 1 bunch mint, finely chopped.
  • 1 bunch parsley, finely chopped.
  • 1 can chickpeas, rinsed well.
  • seeds from 1 pomegranate.
  • 1 cucumber, peeled if desired, finely sliced.
  • 1/2 red onion, finely minced.
  • 1-2 pieces Arabic bread, cut into small squares.
  • 1-2 tsp olive oil.

For the dressing:

  • 1/4 cup fresh lemon juice.
  • 1/2 cup olive oil.
  • 1 tbsp tahini.
  • 1 clove garlic, crushed.
  • 1 tsp agave syrup.
  • salt.
  • pepper.

Cooking Instructions:

First, time to make some easy croutons! Preheat the oven as high as it will go. Toss the bread pieces with a tiny bit of olive oil, spread them out thinly on a baking sheet, and pop in the oven. Bake them for 5-10 minutes, giving them an occasional stir, until nice and crispy. Take them out of the oven and allow to cool completely.

Place the kale in a large bowl and massage it gently to help tenderize it. Add the rest of the salad ingredients and toss until well-mixed.

Mix the lemon juice with the tahini, garlic, agave syrup, salt, and pepper. Slowly add in the olive oil while mixing (preferably in a blender or with an immersion blender), until nicely emulsified.

Top the salad with the croutons, dress liberally (or have dressing on the side), and serve!