Say goodbye to boring salads. This creamy kale salad ticks all the boxes without being super complicated, with crunchy chickpeas, gut-loving sauerkraut and an addictive tahini dressing.
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Serves
2
Mushroom
Drained Cooked Chickpeas
Tahini
Pickled Chilli Brine
Kale
Pickled Chillies
Hemp Seeds
Sauerkraut
Extra Virgin Olive Oil
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Serves
2
Mushroom
Drained Cooked Chickpeas
Tahini
Pickled Chilli Brine
Kale
Pickled Chillies
Hemp Seeds
Sauerkraut
Extra Virgin Olive Oil
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C and roast your mushrooms and drained chickpeas with a glug of olive oil and a pinch of salt for 20 mins, stirring the tray halfway.
Step 2.
Roughly chop the kale and pickled chillies.
Step 3.
In a large bowl, mix together your tahini and chilli brine before tossing in the kale and massaging until coated.
Step 4.
Add the remaining ingredients to the kale including the roasted chickpeas and mushrooms.
Step 5.
Serve immediately or store in the fridge for up to a few days.
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