Curried chickpea and kale salad with cheddar and grapes
Indulge in the flavorful blend of curried chickpeas, fresh kale, sharp cheddar, and juicy grapes in this mouthwatering salad. A delightful dish that tantalizes the taste buds!
Ingredients:
- 1/4 cup diced onions
- 2 teaspoons olive oil, plus more for drizzling
- two pinches turmeric
- two pinches cumin
- two pinches dried coriander
- Pinch cayenne pepper
- 1 (15-ounce) can chickpeas, drained
- 1 lemon, halved
- Salt and freshly ground pepper
- 1/2 bunch kale
- 110g sharp cheddar
- 1 cup red grapes
Instructions:
- For the curried chickpeas, begin by cooking the onion in olive oil in a large sauté pan over medium-high heat until it turns deep golden and crispy, which should take about 6 to 8 minutes. Make sure to stir frequently during this process.
- Next, add in the turmeric, cumin, coriander, and cayenne pepper. Keep stirring constantly until the mixture becomes aromatic and slightly toasted, around 3 minutes.
- Put in the chickpeas and squeeze half of the lemon over them. Continue stirring to enhance the flavors for about 5 minutes. Once done, remove from the heat and season with a little salt according to your taste preference. Let the chickpeas cool down while you get the other components ready. It's best for the chickpeas to be at room temperature or cooler when added to the salad. Feel free to prepare them a day or two ahead and store them in the fridge in an airtight container.
- Prepare the kale by removing the ribs and tearing the leaves into smaller pieces. Place them in a mixing bowl and season with salt and pepper. Cut the cheddar into cubes, halve the grapes, and add them to the mixing bowl.
- Once the chickpeas have cooled down, add them to the mixing bowl. Drizzle some olive oil over the mixture and squeeze the remaining half of the lemon. Mix everything together, taste, and adjust the seasoning if needed. The salad can be stored for up to 3 days.
Summary:
- Calories: 1325 kcal
- Fat: 61 g
- Protein: 63 g
- Carbs: 144 g
- Potassium: 1489 mg
- Magnesium: 203 mg