Crispy Kale, Quinoa & Chickpea Salad
Prep time
Cook time
Total time
Recipe type: salad
Serves: 4
  • 1 bunch of kale
  • olive oil
  • 1½ tbsp of cumin seed
  • 1 tbsp of sesame seed
  • 1 tsp paprika
  • 1 tin chickpeas (1 cup cooked)
  • 1 cup quinoa, cooked
  • handful of salad leaves (lettuce, baby spinach, finely chopped red cabbage)
  • sml green apple, finely sliced
  • 1 sml spring onion, finely sliced
  • cottage cheese* (optional)
  • balsamic vinegar
  1. Pre-heat your oven to 220'c and line a baking tray with baking paper.
  2. Remove the stalks of the kale and then roughly shred the kale leaves. Spread evenly over the baking tray and drizzle a little olive oil. Bake in the oven for ten minutes or until crisp, turning every 1-2 minutes, making sure not to burn.
  3. Heat a fry pan over a medium heat and add the cumin seeds stirring till fragrant, add the sesame seeds and paprika and stir. Add the chickpeas along with a little olive oil and reduce heat and allow to cook for 5 minutes.
  4. Assemble the salad either on a large platter or in individual bowls. First lay down the salad leaves top with finely sliced apple, sprinkle over the cooked quinoa. Spread the cooked chickpeas over the top followed by the crispy kale. Finally scatter the spring onion over the salad.
  5. At this point you can serve or add a little cottage cheese on top.
  6. Drizzle with a little balsamic vinegar and tuck in.
Recipe by Strayed from the Table at