Asian chickpea salad with kale recipe
A vibrant warm and crispy Asian chickpea salad with kale and baby sweetcorn that will brighten up your lunch or dinner any day of the week.
Ingredients
- 240 g (drained weight) of chickpeas/garbanzo beans (1 tin)
- 220 g of kale, cavolo nero
- 175 g of baby sweetcorn, sliced lengthways
- 10 g of grated ginger (fresh ginger)
- ½ teaspoon of turmeric
- 2 cloves of garlic, finely sliced
- ½ teaspoon (mix) of black pepper and Sichuan pepper
- 1 teaspoon of Chinese 5 spice
- 1 tablespoon (a dash) of wok oil
- 1 finely diced red chilli and some coriander (cilantro) leaves to garnish
For the dressing
- 1 ½ tablespoon of black bean sauce
- Juice of 1 blood orange (normal orange would work too)
- ½ tablespoon of olive oil (extra virgin)
- ½ tablespoon of sesame oil
- ½ tablespoon of Chinese rice vinegar
Instructions
- Add some wok oil to a hot wok and add the chickpeas. Fry for 5 minutes.
- Add the Chinese 5-spice, turmeric and pepper and the baby corn and stir fry for a further 3 minutes. Transfer the contents to an oven tray and place in a preheated oven at 220℃/428°F for 25 minutes.
- Chop the kale / cavolo nero into shreds and stir fry with the garlic in a hot wok with a little oil for 5 minutes or until crispy as desired. Set aside.
- Combine all the dressing ingredients in a bowl and whisk them together.
- When the chickpeas and baby corn are roasted, toss together with the kale and dressing and garnish with red chilli and some coriander (cilantro) leaves.