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


  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! 

Falafel, Sweet Potato, Lentil & Kale Salad



Serves 2

  • Falafel, homemade or store-bought 
  • Hummus, homemade or store-bought 
  • 1 large sweet potato 
  • 125g Kale 
  • 150g cooked Black Lentils 
  • ½ red onion, diced 
  • A handful of Coriander, chopped 
  • 1 tbsp olive oil 
  • ½ tsp garlic powder 
  • Salt and pepper 

For the dressing: 

  • 1 tbsp olive oil 
  • 2 tbsp balsamic vinegar 
  • 1tbsp mustard 
  • 1 tbsp maple syrup 
  • ½ tsp ground cumin 
  • Salt and pepper


  1. Cut the sweet potato into cubes, coat with olive oil, garlic powder and salt and pepper. Bake in the oven at 200 degrees C for 30-40 minutes until soft. 
  2. Meanwhile, mix together the ingredient for the dressing and use this to massage the kale for about 5 minutes until the kale becomes soft 
  3. And the cooked black lentils, red onion, coriander and sweet potato cubes and give it a good mix. 
  4. Serve with falafel and a big dollop of hummus