Green leafy vegetables like kale are a good plant-based source of iron. Iron is an extremely important trace mineral that plays many essential roles in the body. We need a constant supply of iron through our diet for good health and prevention of disease. The brassica vegetable, kale, is also abundant in sulphur-containing compounds which help boost liver detoxification and help reduce the risk of cancer.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ¾ cup cooked chickpeas
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp chilli powder
- ½ tsp coriander
- ½ tsp cumin
- Pinch sea salt
- 2 big handfuls kale, remove stem & roughly chop
- ¼ cup toasted nuts (hazelnut, walnut, almond, pistachio)
- Handful crumbled feta or goats cheese
- Dressing
- 3 tbsp tahini
- Juice 1 lemon
- 1 tsp raw honey or 100% maple syrup for vegan option
- Pinch sea salt
Method
- Pat dry chickpeas to remove any excess moisture.
- Add a little olive oil to a medium frying pan over medium heat. Add chickpeas, garlic, chilli, coriander, cumin and sea salt and cook until crispy.
- Combine dressing ingredients in a jar. Add water until you have desired thickness.
- Place kale in a salad bowl and toss through some salad dressing. If your kale is thick, massage it first with a little olive oil and lemon juice to soften it up.
- Top kale with crispy chickpeas, toasted nuts and cheese and gently toss.
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