Spiced Chickpea and Kale Salad with Crispy Flatbread


I’ve said it before, but you don’t need to be a health ninja to enjoy kale. For so many, this humble green cabbage has been reduced to a ‘nutrient’- a leaf from which the elixir of that god-awful appropriation of ‘wellness’ seems to effervesce when blitzed to a stringy pulp and guzzled down as part of a foul tasting smoothie.

Well there’s none of that nonsense here, folks. This easy recipe takes its cues from the Middle East – nutty, cumin-spiced chickpeas, garlicked kale and sweet sultanas combine to make a tasty and, yes, healthy meal. Crispy flatbread chunks round it out and a drizzle of Greek yoghurt adds a little freshness.

Whether your body is a temple or not makes no difference, this recipe is a MUST try. Put it on the table next to a plateful of charred lamb skewers or have as a light lunch – you won’t be disappointed!

CLICK HERE to see this recipe as part of a meal plan.

Prep time: 30 minutes

Serves: 2


1 tin chickpeas (400g)
1 bunch kale
1/4 cup sultanas
1/4 cup almonds
2 cloves garlic
2 tsp cumin
1 Lebanese flatbread (substitute for soft wraps)
1/2 lemon
2 large mint stalks
salt and pepper
olive oil


Preheat your oven to 180 degrees Celsius.

Drain the chickpeas and place on a flat oven tray with a drizzle of olive oil, salt and the cumin. Using your hands make sure the chickpeas are well coated before placing in the oven for 20-30 minutes. The chickpeas are ready once they turn a deep golden colour.

In frying pan heat a little olive oil over a medium heat and fry together the roughly chopped kale leaves with the garlic. Once the garlic becomes fragrant, but not burnt, add in the sultanas and almonds and fry for a further 2 minutes. Season well with salt and black pepper.

In a large bowl combine the kale and chickpeas, pouring any excess cumin-oil from the roasting tray over the warm vegetables. Squeeze half a lemon over the top and mix well. Finish with the finely chopped mint leaves.

Toast the flatbread under the grill for a couple of minutes and cut it into squares just before serving.

I serve mine with a drizzle of Greek yoghurt.



Fresh parsley and a little grate of orange zest.


Char grilled lamb cutlets would bulk the dish out and make the perfect accompaniment for hungry campers!


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