Published 2nd September 2024
RECIPE: Creamy Kale Salad
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If you’re tired of boring salads, this Creamy Kale Salad is here to blow your mind.
Packed with crunchy chickpeas, nutrient-rich kale, and a burst of flavour from sauerkraut, this salad is a powerhouse of taste and nutrition. The chickpeas bring texture, plant protein, and fibre, keeping you full and satisfied.
Plus, the addition of sauerkraut introduces beneficial probiotics to support your gut health. The highlight of this dish is the creamy 2-ingredient tahini dressing that’s so good you’ll want to pour it on everything!
Serves: 2-3
Cooking Time: 25 minutes
Plant Count: 7
Diet: Vegan, Gluten-Free
Fibre: 10g per serving
Ingredients
200g chopped kale (7 oz)
1 tin of chickpeas, drained (400g / 14 oz)
A handful of mushrooms (we used oyster)
3 tbsp seeds of your choice (we used hemp seeds)
4 pickled chillies + 2 tbsp of their brine
2 tbsp sauerkraut
4 tbsp tahini
Extra virgin olive oil
Salt and pepper to taste
Method
Preheat your oven to 180°C (350°F).
On a baking sheet, roast your mushrooms and chickpeas with a drizzle of olive oil and a pinch of salt for 20 minutes, stirring halfway through.
In a large bowl, mix together the tahini and chilli brine until smooth.
Add the chopped kale to the bowl and massage the dressing into the leaves until they are well coated and slightly softened.
Add the roasted chickpeas and mushrooms to the bowl, along with the seeds and sauerkraut. Toss everything together until evenly combined.
Serve immediately or store in the fridge for up to a few days.
Tips and Techniques
Massaging the kale: Massaging the kale with the tahini dressing helps to soften the leaves and reduce their natural bitterness, making the salad more enjoyable to eat.
Chickpea crunch: Roasting the chickpeas not only adds a crunchy texture to the salad but also enhances their nutty flavour. For an extra crispy bite, make sure the chickpeas are well-dried before roasting.
Versatile dressing: The creamy tahini and chilli brine dressing is incredibly versatile. Feel free to adjust the proportions to suit your taste.
Nutrient boost: Adding sauerkraut introduces probiotics to your salad, promoting gut health. You can experiment with different types of sauerkraut or other ferments such as kimchi for variety.
Storage: If you're meal prepping, store the dressing separate to the other ingredients to keep things crisp..
FAQs
Can I use a different type of salad greens?
Yes, you can use any variety of greens. Just make sure to massage it well with the dressing to soften the leaves.
How can I make this salad more filling?
You can add extra protein such as grilled tofu, tempeh, salmon, chicken or a boiled egg. Adding grains like quinoa or farro can also make the salad more substantial.
Is there a substitute for the pickled chilli brine?
If you don’t have pickled chillies, you can use the brine from other jarred or pickled goods whether that’s sauerkraut brine, capers or pickled cucumbers. Alternatively, a splash of apple cider vinegar and water will have a similar effect.
What can I use instead of sauerkraut?
You can substitute sauerkraut with kimchi or another type of fermented vegetable. If you’re not a fan of fermented foods, you can omit it or add thinly sliced fresh cabbage for crunch.
Can I prepare any components in advance?
Yes! You can roast the chickpeas and mushrooms ahead of time and store them in the fridge. The dressing can also be made in advance and stored separately until you’re ready to assemble the salad.
