Kale Salad with Indian Spiced Chickpeas

INGREDIENTS (Serves 2): 

For the chickpeas: 

• 1 tin of chickpeas, drained 
• ½ tin of tomatoes 
• ½ onion, diced 
• 2 cloves garlic, crushed (or garlic powder) 
• 1 tsp garam masala 
• Pinch of chilli flakes 
• Pinch of turmeric 
• Salt, to taste 
• 1 tbsp oil
• Optional: coriander

For the salad: 

• 125g kale 
• Cucumber, diced 
• Cherry Tomatoes, cut into quarters 
• ¼ red onion, diced 
• 1 lemon, juice 
• Salt and pepper 
• Optional: yoghurt or non-dairy yoghurt, mint chutney

METHOD 

1. Over a medium heat, cook the onion and garlic in a frying pan in some oil. 
2. Add in all the spices and cook for a few minutes before adding the tinned tomatoes. 
3. Let the tomatoes and spices simmer for a few minutes on a low heat and then add the chickpeas and coriander and taste for salt. 
4. Cook on a low heat whilst you prepare the salad. 
5. Add the kale to a large mixing bowl and massage for a couple of minutes with lemon juice and a splash of olive oil until the kale is soft. 
6. Combine the cucumber, cherry tomatoes and red onion in a small bowl with a bit of lemon juice and salt and pepper to taste
7. Top with chickpeas and the cucumber and tomato salad and serve with a dollop of yoghurt!