In this chapter of mangoes were on sale at Whole Foods, I bring you kale salad with spicy roasted chickpeas and mango.
There are few things I love more than roasted chickpeas…pain au chocolat, San Francisco, France and avocados are a few things that come to mind. Still, I think that they add crucial texture and flavor to salad. They are good for snacking purposes, too.
This salad comes together really easily. So easily, in fact, that I had enough energy to make it yesterday after embarking on mango lassi muffins. All you do is roast some chickpeas in the oven, and then toss them with chopped mangoes and kale.
The dressing is also easy to make. I was a little wary of how basil would taste with the other flavors, but as it turns out, it’s the perfect combination. It adds a little zing and ties everything together.
Here’s a good salad-making song.
Kale Salad with Spiced Chickpeas and Mango (slightly adapted from Journey Kitchen)
For the salad:
1 cup boiled chickpeas, fresh or canned
1 tsp red chili powder
1/2 tsp garam masala
1 tsp roasted cumin powder
1 tbsp olive oil
salt to taste
1 bunch kale, shredded
1 mango, cut into cubes
For the dressing:
1/4 cup mint or basil leaves
1/8 cup extra virgin olive oil
1/2 tsp roasted cumin powder
1 tbsp lemon juice
salt and pepper to taste
Preheat the oven to 400 C. Mix the chickpeas with the spices and oil, spread on a pan and bake for 35- 40 minutes, shaking the pan once or twice in between to ensure even cooking.
In the meantime, shred the kale. You can also cube the mango so it’s ready to go when the chickpeas are done roasting.
After 35 minutes, remove the pan from the oven and toss the roasted chickpeas and mango with the kale. Mix well, so the kale is lightly coated with the spices.
To make the dressing, blend all the ingredients in a blender or food processor. Toss the salad with the dressing and serve.