Kale, tomato & chickpeas

Kale, tomato & chickpeas

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
3 tablespoons tahini
2 tablespoons lemon juice, or more as desired
1/2 garlic clove, peeled and crushed
salt
pepper
4 generous handfuls young kale leaves
30 cherry tomatoes, halved
200g cooked or canned chickpeas, rinsed and drained

Method

  1. Combine the tahini, most of the lemon juice, garlic and season with salt and pepper. Add 50 ml cold water and whisk. Place the kale, tomatoes and chickpeas in a salad bowl, then pour over enough dressing to coat them. Season with salt and pepper or lemon juice to taste. Set aside for 15–60 minutes before serving to allow the flavours to mingle.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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