Arugula & Kale Salad with Parmesan & Chickpeas

Packed with lots of different flavours and textures and topped with crave-able parmesan chickpeas, this salad is excellent drizzled in my punchy vinaigrette, such as my maple lemon vinaigrette or even my pomegranate dressing. To make the salad a meal, divide the finished salad amongst 2 and top with a jammy boiled egg.

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Servings 4

Prep Time 10

Resting Time 1

Total Time 1 25

Ingredients

100 g (4 cups) kale torn from stems and chopped fine
1 (400g/14oz) can chickpeas drained & rinsed
30 g (1 oz) parmesan cheese ½ grated fine, ½ shaved with a vegetable peeler
25 g (¼ cup) pine nuts
60 g (3 cups) arugula
25 g (2 tbsp) sultanas/golden raisins
1 shallot thinly sliced
60 ml (¼ cup) vinaigrette dressing such as maple lemon, grapefruit or pomegranate

Instructions

Preheat oven to 200°C/400°F. Add the kale to a large salad bowl. Drizzle with 1 tbsp of olive oil and sprinkle over a generous pinch of salt. Using your hands, vigorously massage the kale. Allow to sit at room temperature for at least 1 hour.
Add the chickpeas to a parchment-lined baking sheet. Drizzle with 1 tbsp of olive oil and season generously with salt and pepper. Move to the oven and roast until lightly golden - about 15 minutes.
Remove the chickpeas from the oven and sprinkle with the parmesan cheese. Return to the oven and cook for a further 10 minutes - until the parmesan is crisp and golden.
Scatter the pine nuts over another rimmed baking sheet and move to the oven. Toast until golden and fragrant, 3-5 minutes. Set aside until needed.
Add the arugula/rocket to the bowl with the kale. Add the parmesan shavings, shallot and sultanas. Toss in the chickpeas and the toasted pine nuts. Drizzle the dressing over the salad and toss to combine. Serve.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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