Crispy Kale Salad with Lemon-Mustard Dressing

Nutrition · per serving

Steps

1. 1

   Place chickpeas in a sieve, rinse thoroughly under running water, and let drain well; dry slightly on kitchen paper.

   240 g (drained) Canned chickpeas, rinsed and well drained
2. 2

   Toast sunflower seeds in a small pan without fat over medium heat for 3–4 minutes until fragrant; remove and set aside.

   40 g Sunflower seeds
3. 3

   In the same pan, heat 1 tsp olive oil and roast the drained chickpeas over medium to high heat for 6–8 minutes, shaking or stirring occasionally, until they are lightly browned and crispy; season with 1/4 tsp salt and pepper and remove from heat.

   1 tbsp (15 ml) + 1 tsp (5 ml) divided Olive oil240 g (drained) Canned chickpeas, rinsed and well drained1/2 tsp (3 g) divided Salt1/4 tsp Freshly ground black pepper
4. 4

   Wash kale, spin dry well, and roughly chop; place the leaves in a large bowl and lightly sprinkle with a pinch of salt.

   150 g Kale, de-stemmed and roughly chopped1/2 tsp (3 g) divided Salt
5. 5

   Massage the kale with your hands for 1–2 minutes until the leaves become softer, shinier, and noticeably smaller (this makes it more tender and milder).

   150 g Kale, de-stemmed and roughly chopped
6. 6

   For the dressing, combine lemon juice, Dijon mustard, maple syrup, and grated garlic in a jar or small bowl and mix with a fork; slowly whisk in olive oil until the dressing emulsifies; season with salt and pepper to taste.

   2 tbsp (30 ml), about 1 lemon Fresh lemon juice1 tsp (5 g) Dijon mustard1 tsp (7 g) Maple syrup or honey1 small clove (approx. 3 g) Garlic, finely grated1 tbsp (15 ml) — in addition to id 5 Olive oil (for emulsion)to taste (about 1/4 tsp salt) Salt and pepper
7. 7

   Add red onion to the kale and pour the dressing over the salad; mix everything vigorously but gently to ensure the kale is evenly coated.

   1/4 medium (approx. 30 g) Red onion, finely halved and sliced150 g Kale, de-stemmed and roughly chopped
8. 8

   Add roasted chickpeas and sunflower seeds to the bowl and gently fold in; finish with a pinch of chili flakes if desired.

   240 g (drained) Canned chickpeas, rinsed and well drained40 g Sunflower seedsa pinch Optional: Chili flakes
9. 9

   Divide the salad onto two plates and serve immediately (this keeps the crunch intact).

Origin & History

Kale is a traditional winter vegetable in many Mediterranean countries and Northern Europe; modern salad variations combine robust leafy greens with tangy dressings. The combination of massaging, tangy dressing, and roasted crunch has become popular in recent decades as raw food techniques and textural contrasts have been more appreciated.