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How annoying is it when you find a great recipe on Pinterest, only to end up clicking that ‘x’ in the corner after getting fed up of wading through a totally unrelated story? Like, tell me the goddamn recipe, I’m HUNGRY! So in the interest of not being hypocritical, I’ll get straight into it.
I jump at the chance to buy cavolo nero or black kale if I see it in the supermarket. It’s full of vitamins, makes any dish look fancy and is pretty tasty too. I had some in the fridge, and a couple of other salad veggies that I wanted to use so I put together this simple salad for a filling, protein-packed, plant-based lunch.
This takes about 25-30 minutes to prepare and cook, and yields one 1 large portion
- 80-100g cavolo nero (roughly 4-5 leaves)
- 1 400g can chickpeas (drained should be about 240g)
- Red cabbage
- 15g cashews (chopped)
- Teaspoon extra virgin olive oil
- 2 tablespoons tahini (you can use one but I love tahini so add extra on top)
- Juice from half a lemon
- Teaspoon horseradish
- Cayenne pepper (optional)
- Salt to taste
- Pre-heat oven to 190° fan
- Drain and rinse chickpeas. Dry them with kitchen roll before putting them on the baking tray. You’ll find a lot of the shells come off, but you can just discard or compost these. I’m not sure if it’s removing the shells or drying them but this is CRUCIAL to getting the chickpeas really lovely and crispy
- Once all are dryish and on the baking tray, drizzle with a little olive oil (you don’t need much at all, about 1 teaspoon for a whole can) and sprinkle some salt, and make sure each chickpea is coated. Bang in over for about 20 mins (I usually set a 15 minute timer and check to see if they need a little more, depending on how crunchy you want them)
- While the chickpeas are roasting, remove the thick stems from the cavolo nero and chop into small ribbons about 1/4 inch wide. Chop or grate the cabbage into thin bits
- To make the dressing, mix together the tahini, lemon juice, horseradish and a sprinkle of cayenne pepper and salt if you fancy it.
- Throw the cashew nuts in with the chickpeas for the last 5-7 minutes
- Put the cavolo nero kale, red cabbage and dressing in a bowl and mix well, making sure the dressing coats the leaves nicely
- Once chickpeas and cashews are roasted and toasted, add them to the bowl and mix everything together
- Drizzle on a little more tahini (optional, of course!) a sprinkle of cayenne pepper and salt to serve
A lovely, very filling and healthy recipe packed with flavour and nutrients. I hope you like it, let me know if you make it!
Love, Becca x