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.
Servings 4 as a side
- 150 g curly kale chopped and with the thick central stem removed
- 2 tbsp olive oil
- 3 blood oranges regular oranges can be used if blood oranges are not available
- 50 g pistachio nuts
- 400 g tin of chickpeas drained and rinsed
- Salt to taste
Make the dressing by mixing 2 tbsp 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 a tin of 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.