Kale, chickpea and blood orange salad
This chickpea kale salad with blood oranges and pistachio nuts makes a delicious and healthy vegan lunch.
Servings 4 as a side
Calories 253kcal
Ingredients
- 150 g curly kale chopped and with the thick central stem removed
- 2 tablespoons olive oil
- 3 blood oranges regular oranges can be used if blood oranges are not available
- 50 g pistachio nuts
- 240 g tinned* chickpeas drained and rinsed
- Salt to taste
Instructions
- Make the dressing by mixing 2 tablespoons olive oil with the juice of half a blood orange.
- Pour the dressing over 150g prepared kale and, using your hands, rub it into the leaves. The citrus will help to make the leaves softer.
- De-segment the remaining two and a half blood oranges, removing as much of the pith and membrane as possible. Slice each segment in half.
- Add the orange segments, 50g pistachio nuts and the rinsed chickpeas to the kale leaves and mix well (best done with your hands).
- For best results serve immediately. Store leftovers in an airtight container in the fridge for up to two days.
Notes
- 240g tinned chickpeas = 1 regular 400g tin of chickpeas, drained and rinsed
- Nutritional information is approximate and is intended as a guide only.
- Not suitable for freezing.
Nutrition
Calories: 253kcal | Carbohydrates: 24g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 19mg | Potassium: 505mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3836IU | Vitamin C: 52mg | Calcium: 103mg | Iron: 3mg