#MeatFreeMonday: Toasted kale and pan-fried chickpeas

Kale is in season and this warm salad is delicious and so easy to make! Serve with toasted pitta bread on the side.


by Roxanne Ridge |
Published on

1 – Preheat oven to 225°c/gas mark 6

2 – Rinse the kale, toss in just enough olive oil to coat, then sprinkle lightly with sea salt. Toast in the oven for 25 mins, or until the kale is a good mixture of wilted and crunchy.

3 – Sauté the coconut oil, chickpeas, paprika and a hearty pinch of sea salt. Cook over a medium heat, stirring frequently, until the chickpeas are crispy.

4 – Combine the kale and chickpeas in a large bowl. Squeeze half a fresh lemon over the mixture, drizzle with olive oil and sprinkle with sea salt. Toss to combine, then serve with lemon slices on top. Enjoy!

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