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rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Chickpea Patties (yields 8-9)
  • 1 can chickpeas (drained)
  • 2 garlic cloves (minced)
  • 1 shallot (finely chopped)
  • 2 tsps dried parsley
  • 2 tbsps whole wheat flour
  • 1 tsp salt
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • 4 tbsps olive oil (half for cooking)
Spiced Green Lentils
  • 4 tbsps green lentils
  • 10 tbsps water
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • sprinkle cayenne powder
  • salt to taste
Baked Kale + Fried Garlic Kale Stalks
  • 2 large handfuls kale leaves (roughly chopped, set aside the stalks and slice up)
  • 1 garlic clove (chopped)
  • 3 tbsps olive oil
  • salt to taste
Fried Garlic Kale Stalks
  • 1 garlic clove (chopped)
  • 1 whole red pepper (sliced)
Tahini Dressing
  • ½ tsp (heaped) tahini
  • 2 tbsps apple cider vinegar
  • 2 tbsps olive oil
  • ½ lemon juice
  • salt to taste
Chickpea Patty, Baked Kale and Spiced Lentil Salad with a Tahini Dressing Chickpea Patty, Baked Kale and Spiced Lentil Salad with a Tahini Dressing
Chickpea Patty, Baked Kale and Spiced Lentil Salad with a Tahini Dressing

This colourful salad is deliciously filling, with all kinds of nutritious goodness. Chickpea patties loaded with herbs, spiced green lentils, olive oil baked kale with a creamy tahini dressing. The patties and lentils give this salad just the right amount of extra bulk and texture. Goes well with a side of warm pita.


Baked Kale + Fried Garlic Kale Stalks

  1. Preheat the oven to 180℃. In a baking tray place the kale and drizzle with olive oil and salt, give it a good toss. Bake for 20-25 minutes and check halfway through and give it a quick mix to allow all the kale to get a good crunch
  2. Fry the kale stalks in a pan with olive oil and some salt, and fry for a few minutes until cooked through


Lentils

  1. For the lentils, place in a pot with water, add the salt and bring to a boil, turn down the heat, pop the lid on and live to simmer. Give it a mix every so often and cook (roughly 15-20 minutes) until the lentils have cooked through
  2. As it's cooking, if the water has evaporated and the lentils aren't ready yet, add a little more if needed (but they shouldn't be soggy!)
  3. Once cooked, drain and leave to one side to cool slightly then stir in the rest of the ingredients


Chickpea Patties

  1. For the chickpea patties, place the chickpeas in the bowl and start to crush with the back of a fork until well crushed
  2. Stir in the rest of the ingredients into a bowl and combine well
  3. Scoop out with a tablespoon and form into balls, flatten slightly with the back of a fork
  4. In a pan, add oil, turn to a medium heat and fry on either side for around 3-4 minutes or add a few minutes more on either side to brown even more


Tahini Dressing

  1. For the dressing, combine all the ingredients together and give it a good whip until everything is well combined, and starts to turn an off white colour


Finally, combine all the above together (not forgetting the red pepper) and drizzle the dressing over once ready to serve.

Chickpea Patty, Baked Kale and Spiced Lentil Salad with a Tahini Dressing

This colourful salad is deliciously filling, with all kinds of nutritious goodness. Chickpea patties loaded with herbs, spiced green lentils, olive oil baked kale with a creamy tahini dressing. The patties and lentils give this salad just the right amount of extra bulk and texture. Goes well with a side of warm pita.

favorite
print
rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Chickpea Patties (yields 8-9)
  • 1 can chickpeas (drained)
  • 2 garlic cloves (minced)
  • 1 shallot (finely chopped)
  • 2 tsps dried parsley
  • 2 tbsps whole wheat flour
  • 1 tsp salt
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • 4 tbsps olive oil (half for cooking)
Spiced Green Lentils
  • 4 tbsps green lentils
  • 10 tbsps water
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • sprinkle cayenne powder
  • salt to taste
Baked Kale + Fried Garlic Kale Stalks
  • 2 large handfuls kale leaves (roughly chopped, set aside the stalks and slice up)
  • 1 garlic clove (chopped)
  • 3 tbsps olive oil
  • salt to taste
Fried Garlic Kale Stalks
  • 1 garlic clove (chopped)
  • 1 whole red pepper (sliced)
Tahini Dressing
  • ½ tsp (heaped) tahini
  • 2 tbsps apple cider vinegar
  • 2 tbsps olive oil
  • ½ lemon juice
  • salt to taste

Baked Kale + Fried Garlic Kale Stalks

  1. Preheat the oven to 180℃. In a baking tray place the kale and drizzle with olive oil and salt, give it a good toss. Bake for 20-25 minutes and check halfway through and give it a quick mix to allow all the kale to get a good crunch
  2. Fry the kale stalks in a pan with olive oil and some salt, and fry for a few minutes until cooked through


Lentils

  1. For the lentils, place in a pot with water, add the salt and bring to a boil, turn down the heat, pop the lid on and live to simmer. Give it a mix every so often and cook (roughly 15-20 minutes) until the lentils have cooked through
  2. As it's cooking, if the water has evaporated and the lentils aren't ready yet, add a little more if needed (but they shouldn't be soggy!)
  3. Once cooked, drain and leave to one side to cool slightly then stir in the rest of the ingredients


Chickpea Patties

  1. For the chickpea patties, place the chickpeas in the bowl and start to crush with the back of a fork until well crushed
  2. Stir in the rest of the ingredients into a bowl and combine well
  3. Scoop out with a tablespoon and form into balls, flatten slightly with the back of a fork
  4. In a pan, add oil, turn to a medium heat and fry on either side for around 3-4 minutes or add a few minutes more on either side to brown even more


Tahini Dressing

  1. For the dressing, combine all the ingredients together and give it a good whip until everything is well combined, and starts to turn an off white colour


Finally, combine all the above together (not forgetting the red pepper) and drizzle the dressing over once ready to serve.