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An aerial image of a kale, feta, raisin and walnut salad in a large white ceramic serving dish. The dish sits atop a white marble table and is surrounded by water glasses.

Crispy chickpea, kale, feta and raisin salad

Serves 4-6
* Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.
*1 Australian tablespoon = 4 Canadian, US and New Zealand teaspoons
1 Australian tablespoon = 3 1/2 British teaspoons
4.60 from 5
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Prep Time 20 minutes
Cook Time 20 minutes
Course Salad
Servings 4 people

Ingredients
  

For the chickpeas:

  • 1 x 400g can of chickpeas drained and rinsed
  • 20ml (1 tablespoon)* vegetable or olive oil
  • 2-3 teaspoons smoked paprika
  • 2-3 teaspoons tajin see notes

For the salad dressing:

  • 60ml (3 tablespoons)* garlic infused oil
  • 30-40ml ( 1 1/2 -2 tablespoons) lemon juice
  • 1 tablespoon* hot honey regular honey or maple syrup
  • 1 tablespoon* Dijon mustard
  • Seasoning to taste

For the salad:

  • 1 bunch flat leaf parsley washed and finely chopped
  • 150 g Tuscan kale weighed after de-stemming (1 large bunch)
  • 180-200 g firm feta crumbled
  • 1/2 cup walnuts
  • 1/2 cup pitted olives any sort, but make sure they’re not marinated in garlic
  • 1/4-1/3 cup raisins if you’re not fructose intolerant, add as many as you like
  • Finely grated or blended parmesan to your tastes, to finish (optional)

Instructions
 

  • Preheat the oven to 200C or 400F. Drain, rinse and thoroughly dry the canned chickpeas. Add the oil, smoked paprika and tajin to a medium bowl and whisk to combine. Add the chickpeas and toss thoroughly to coat. Transfer the chickpeas to a baking tray and bake for 15-20 minutes until crunchy, then set aside.
  • Combine the ingredients for the dressing in a clean jar and shake to emulsify. Taste and adjust according to your preferences and how sour your lemon is.
  • Add the chopped parsley and kale to the base of a large serving plate (or a large mixing bowl). Pour over half the dressing and use your hands to massage the dressing into the greens. After a minute or two they will soften.
  • Add the remaining ingredients to the salad, finishing with the crispy chickpeas. Add the remaining dressing, (optional) parmesan and seasoning to taste and according to your preferences.
  • Keeps well in the fridge for a number of days.
Keyword gluten free, Vegetarian
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