Chickpea kale salad with blood orange and pistachio
This chickpea kale salad with blood oranges and pistachio nuts makes a delicious and healthy vegan lunch.
- 150 g curly kale chopped and with the thick central stem removed
- 2 tbsp olive oil
- 3 blood oranges
- 50 g pistachio nuts
- 1 x 400g tin of chickpeas drained and rinsed
- Salt to taste
Make the dressing by mixing the olive oil with the juice of half an orange.
Pour the dressing over the 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, pistachio nuts and chickpeas to the kale leaves and mix well (best done with your hands).
Serve immediately or keeps for several days in an airtight container in the fridge.