Roasted Chickpea and Kale Salad

Posted in Food on June 10, 2015

This is such a hearty and warming salad. I love the depth the beans and chickpeas give to it. When served warm it makes it the perfect winter salad.



1 bunch of kale

1 can chickpeas and 1 can of can of borlotti beans rinsed, drained and thoroughly dried. ( It is always better to make them fresh if you have the time!)

2 Tbsp olive oil

1 Tbsp cumin

1 Tbsp paprika

1 tsp ginger

1 tsp coriander

1tsp cardamom.

1 Tbsp of salt


1 head of garlic

1/3 cup tahini

2 Tbsp olive oil

1/3 cup fresh lemon juice

2 Tbsp maple syrup



1.Preheat oven to 200 degrees

2.Add drained chickpeas and beans to a bowl and toss with oil and seasonings.

3.Place the seasoned chickpeas to a baking sheet. Spread opened garlic cloves around on the tray. Cook for 20 minutes in the oven.


4. Add kale to a large mixing bowl and massage with some lemon juice and oil with your hands to soften.

5. For the dressing, add the cooked garlic into a bowl and mash as you can with a fork. Add the rest of the dressing ingredients and mix. Dress the kale and work the dressing through.

6. Mix the cooked chickpeas and beans and serve.


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Welcome to The Compassionate Road. I am a wife, mother, yogi and Naturopath and have a huge passion for animal rights. I am sharing here some of my insights into nutrition, wellness and animal welfare, with the hope of inspiring mindful choices and creating positive change. Enjoy:)

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