I started my new job last week, so I’ve been loving super quick and simple dishes that I can throw together for packed lunch without even really thinking about them in the morning, and this Chickpea and kale Salad makes a great packed lunch. The dressing, which has an indulgent, creamy textuure, and a lovely mix of unusual flavours, would go well with other salads. I was inspired by this recipe from one of my favourite foodie blogs, Cookie + Kate, but brussels sprouts aren’t my favourite vegetable, and I had lots of chickpeas in the cupboard, so I swapped some of the main salad ingredients, and adapted with the dressing. My version can be put together in about 5 minutes.
This Chickpea and kale Salad is filling enough to not to need any extras, and it is really healthy and wholesome. The chickpeas are a nice textural contrast to the natural crunch of raw kale. I think raw kale salads are always a great choice for packed lunch – allowing the dressing to soak into the leaves throughout the morning (and if you’re as clumsy as me, having it get a bit bashed about in transit) lets the greens wilt and bruise a bit, whilst still having a decent amount of crunch. I know that raw kale can be a bit much sometimes, so you could gently steam it to soften a little, if that’s how you like it.
The dressing calls for equal parts of all its key ingredients so it would be super easy to make more to cover other salads in the week, or would probably even work as a light sauce for a quick stir-fry, if you have enough extra.
A tip for getting hold of miso paste, if you don’t have it in: our local supermarket doesn’t sell it, so we bought ours from Wing Lee Hong, a Chinese supermarket on Vicar Lane for just a few quid. It comes in 400g bags but once open will keep in the fridge for a year or so, as long as it is in an airtight container. Miso also freezes and defrosts pretty well, so even though it’s an unusual ingredient there’s no need for it to go to waste.
Do allow a little extra time if you prefer to lightly steam the kale.
Making Chickpea and Kale Salad with Tahini and Miso Dressing another day? Pin it so you don’t forget!
The Chickpea and Kale Salad with Tahini and Miso Dressing recipe:
- 1 400g tin chickpeas
- 200g prepared raw kale
- 1 ½ tblspn. tahini
- 1 ½ tblspn. rice wine venegar
- 1 ½ tblspn. white miso paste
- 1 ½ tblspn. honey
- ¼ tsp. dried chilli flakes (adjusted to taste)
- salt & pepper to taste
- Thoroughly rinse the kale in a colander. If you couldn't get hold of prepared kale, remove the thick woody stalks, and roughly chop the leaves*. Leave the kale to drain thoroughly. Drain and rinse the chickpeas, toss them together with the kale in a big bowl, and set aside.
- Put all the tahini, vinegar, miso and honey into a jar, with 3 tablespoons of cold water. Put the lid on tightly and shake thoroughly, for at least 30 seconds. Take off the lid, add the chilli flakes and salt & pepper, then screw the lid back onto the jar and shake for another 30 seconds or so.
- If both portions are to be eaten within 24 hours, pour the dressing over the salad, mix well, and divide into containers. The component parts will save in the fridge for a few days: if the dish won't be eaten for a while store the salad and the dressing separately, and mix them before bed the night before, or first thing in the morning, of the day they are due to be eaten.
*If you prefer steamed greens, cover the colander and place it over a pan of boiling water for around 3 minutes – just long enough to begin to soften. Dowse in icy water before continuing.