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chickpea kale blood orange salad in bowl

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.
Course Salad
Cuisine International, Vegan
Keyword chickpea kale salad
Prep Time 20 minutes
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.