AuthorCaroline KThis dish is loaded with spices and combined with delicious crispy oven baked chickpeas, with
these two ingredients alone, it's hard to go wrong! This dish combines so many unique flavours with a tomato vinaigrette creating a savoury depth.
Allergens: Wheat | Nuts
ROAST THE CHICKPEAS
Set your oven to 180C. Take 1 garlic clove and dice it. Drain and rinse the chickpeas. Put the diced garlic and the chickpeas on a baking tray, season with cayenne pepper. Then drizzle half a tablespoon of olive oil over them. Season with salt and pepper, then toss and bake for 20 Minutes, or until crispy. Once done, remove them from the oven and set aside.
COOK THE BULGUR
Take a pot and pour 250ml of water into it. Bring to the boil, add the bulgur and reduce the heat to a simmer, cook for 13-14 Minutes.
PREPARE THE VEGGIES
Remove the kale stems and discard. Chop the kale leaves finely. Peel the shallot and remaining garlic and dice. Roughly chop the coriander and mint leaves.
MAKE THE DRESSING
In medium sized bowl add the tomato paste, shallot, garlic, sherry vinegar and 2 tablespoons of
olive oil. Whisk, then season with salt and pepper to taste.
FINISH THE SALAD
Place the kale in a large bowl, dice the sun-dried tomatoes and add. Drizzle with half of the dressing. Use your hands to massage the leaves of the kale to soften them. Season, then add the mint, almonds and chickpeas to the kale, toss until combined.
FINISH THE BULGUR
Once the bulgur is done, combine it with the rest of the dressing and stir.
SERVE THE DISH
Top the bulgur with the kale salad and serve. Enjoy!
Ingredients
Directions
ROAST THE CHICKPEAS
Set your oven to 180C. Take 1 garlic clove and dice it. Drain and rinse the chickpeas. Put the diced garlic and the chickpeas on a baking tray, season with cayenne pepper. Then drizzle half a tablespoon of olive oil over them. Season with salt and pepper, then toss and bake for 20 Minutes, or until crispy. Once done, remove them from the oven and set aside.
COOK THE BULGUR
Take a pot and pour 250ml of water into it. Bring to the boil, add the bulgur and reduce the heat to a simmer, cook for 13-14 Minutes.
PREPARE THE VEGGIES
Remove the kale stems and discard. Chop the kale leaves finely. Peel the shallot and remaining garlic and dice. Roughly chop the coriander and mint leaves.
MAKE THE DRESSING
In medium sized bowl add the tomato paste, shallot, garlic, sherry vinegar and 2 tablespoons of
olive oil. Whisk, then season with salt and pepper to taste.
FINISH THE SALAD
Place the kale in a large bowl, dice the sun-dried tomatoes and add. Drizzle with half of the dressing. Use your hands to massage the leaves of the kale to soften them. Season, then add the mint, almonds and chickpeas to the kale, toss until combined.
FINISH THE BULGUR
Once the bulgur is done, combine it with the rest of the dressing and stir.
SERVE THE DISH
Top the bulgur with the kale salad and serve. Enjoy!