Moroccan Chickpea Salad - I first tried a salad like this at Cafe Rue Dix in Brooklyn, and I instantly had to try it at home - now, it’s a super nourishing lunch stable for me! The chickpeas add protein, the turmeric and cumin add depth - she’s perfect!
Ingredients
1 Can Chickpeas, Drained
1 Bunch Kale, Cleaned, destemmed, torn
1/4 Red Onion, Minced
Juice of 1/2 lemon
1 Ripe Avocado
2 Tomatoes, Diced
1 tsp each dried cumin, turmeric
1/2 tsp cayenne pepper (optional)
Salt, pepper to taste
Dressing:
Primal Kitchen Lemon Turmeric Dressing
or
In a small saucepan, bloom 1 tbs turmeric, 2 tsp cumin, salt, pepper, 1 tsp chili flakes in olive oil, remove from heat, whisk in juice of 1.5 lemons.
Method.
Step 1.
In a large bowl, add minced onion, cover in lemon juice and stir (this will mellow out the raw onion). Then add your tomatoes and drained chickpeas.
Step 2.
Add the turmeric, cumin, cayenne (opt), salt and pepper to coat the chickpeas, and mix.
Step 3.
Marinate your kale, by placing in a large bowl, drizzling with olive oil and salt, and massaging for about a minute until the leaves are darker and soft. Add this kale to the large bowl with the remaining ingredients.
Step 4.
Dice avocado, and add with the remaining ingredients. Drizzle with your dressing and toss until well mixed and everything is coated in the dressing.
Step 5.
Enjoy!