Kale, chickpea, mint and preserved lemon salad

A refreshing and healthy salad made substantial by the addition of chickpeas. It is also suitable as a side dish, or enjoy on its own with barbecued slices of paneer or haloumi.

Credit: Murdoch Books

• serves

  2-4

• prep

  25 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp oil
• ¼ tsp cumin seeds, lightly toasted and crushed
• ¼ tsp fennel seeds, lightly toasted and crushed
• 1 clove garlic, finely crushed
• ½ tsp finely shredded mint leaves
• ¼ tsp red chilli flakes (optional)
• 2 tsp lemon juice
• salt, to taste
• 180 g cooked chickpeas, lightly crushed with the back of a fork
• 150 g kale, finely shredded
• 1 tbsp preserved lemon rind, thinly sliced 

Instructions

Whisk together the oil, crushed spices, garlic, mint, red chilli flakes, if using, lemon juice and salt to taste.

Place the chickpeas and kale together in a large bowl.

Pour over the dressing and scatter with the preserved lemon.

Recipe and image from Indian Made Easy by Amandip Uppal (Murdoch Books, $39.99). Read our review and find more recipes here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.