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Roast Chickpea and Kale Salad

Following the importance of food- prep I shared on Instagram, here is a very yummy recipe that you can make in large batches/ store it in the fridge for the week!

ALSO, we had A LOT of kale in the garden so if this happens to be you too/ anyone who adores kale/ wants to be trendy, you are welcome.



  • Around 1 bunch of kale

  • 1 can of chickpeas (rinsed)

  • 1 tbspn caraway seeds

  • 1 tbspn sesame seeds

  • ½ tspn chili powder

  • ½ tspn cinnamon

  • Big pinch of salt


  • Place chickpeas in a big silver bowl

  • Add all herbs/ spices/ drizzle of olive oil and stir

  • Place onto a baking tray lined with parchment paper

  • Bake for 20-25 minutes or until golden and crispy


  • Rinse and dry the kale

  • I like to keep the stems on/ use everything but if you don’t like this you can chop the stems off and separate the kale into smaller chip-size pieces

  • Using the same bowl add the kale and massage with a pinch of salt / drizzle of olive oil

  • Spread the kale across 2 baking trays lined with parchment paper

  • Bake for 10-15 minutes – careful they burn SO EASILY

**You will note that the kale goes darker/ tenderizes = easier to digest!


  • 1 tbspn tahini

  • Juice of half a lemon

  • Pinch of salt

  • ½ tspn honey

  • Mix all together.

  • Add water (enough to make it liquidy, GO SLOW)

You can literally use 1 single bowl for making all of the above and finish off by combining all of the above ingredients!

TIP: If you plan on having leftovers for the next day, leave the salad ‘undressed’ so it doesn’t go soggy.


Serves 2


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