In our home lunch is almost always one of two options; a bowl of leftovers or a salad. Both super easy, quickly throw it together meals. In the warmer months I tend to gravitate more towards a fresh, crunchy, fruit studded affair but we’re still in the midst of winter (and the end of January?!) so something warmer is needed because I’m not completely sure if it’s colder outside or inside our home!
One of the things I seriously love about winter (there’s a long list, it’s my favourite time of year) is the low winter sun giving off a bright light in a clear crisp sky. Yesterday’s snowy, cloud filled sky was gone by morning and replaced by the dreamiest light coming in through our bedroom window.
Padding about the flat with two pairs of cosy socks on and wrapped up in a huge jumper I needed something warm, nourishing and comforting. This salad is something I make quite often and I had real craving for it. Off to the kitchen I padded.
One of the best things about this recipe is that you will have leftover chickpeas (which are fab for topping various other salads and soups. They’re also pretty addictive so you might just end up snacking on them from the baking tray) and leftover ‘nutty sprinkle’ (again good for topping just about anything).
Warm Kale & Brussel Sprout Salad with Crunchy Chickpeas & a ‘Nutty Sprinkle’
For the Chickpeas
- 1 can chickpeas (drained, rinsed and dried with a dishtowel)
- 2tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1tbsp coconut or avocado oil
For the Sprinkle
- 1/2 cup almonds
- 1/2 cup cashews
- 1 tbsp nutritional yeast
- 1tsp garlic powder
- salt and pepper to taste
For the Salad
- 2 generous handfuls of kale (stalks/tough stems removed, sliced/torn and washed)
- 1 handful brussel sprouts (stalks removed, sliced and washed)
- 1tbsp lemon juice (generous squeeze)
- 1 clove garlic (chopped)
- 1/2 tbsp maple syrup
- 1tbsp coconut or avocado oil
- Preheat oven to 180C and line a tray with baking paper.
- To make the nutty sprinkle add all the ingredients to a blender and combine until you have a fine, crumbly texture. Set aside.
- Place chickpeas on baking tray and add the smoked paprika, turmeric, cinnamon and oil. Make sure everything is evenly coated. Bake for 15 minutes, take out to give everything a shake and bake for a further 15 minutes until the chickpeas are beginning to crisp up and look golden. Set aside.
- In a pan, add coconut oil and garlic on a medium heat. When garlic starts to sizzle and oil has heated up add the brussel sprouts.
- Cook the brussel sprouts and garlic for about 5 minutes and then add the kale to the pan.
- Cook for a further 10 minutes adding in the lemon juice and maple syrup as it is cooking.
- To serve top the vegetables with the nutty sprinkle and the chickpeas.
*I find that tahini works really, really well with these flavours. You could either drizzle with tahini to finish or you could add it to the kale and brussels sprouts just before they have finished cooking, mixing it through to create a creamier salad.