How to Make a Chickpea, Berry & Kale Salad
Enjoy a fresh salad this summer
- Serves 2
- FOR THE CINNAMON VINAIGRETTE
- 60ml sunflower oil
- 2 tbsp Dijon mustard
- 3 tsp apple cider vinegar
- ½ tsp ground cinnamon
- Pinch of Himalayan salt
- FOR THE SALAD
- 25g sliced almonds
- 240g torn kale leaves
- 125g cooked or canned chickpeas, rinsed and drained
- 95g blueberries
- 65g raspberries
- 1 peach, thinly sliced
- 4 large strawberries, hulled and thinly sliced
- 12g minced chives
- 2 tbsp hemp seeds
To make the dressing: Add all the ingredients to a jar or blender, and shake or blend until completely smooth. Set aside.
To make the salad: Scatter the sliced almonds in a large pan over medium-low heat. Toast the nuts, stirring occasionally, until lightly browned and fragrant, about five minutes. Set aside to cool.
In two medium bowls, make beds with the kale. Top with the chickpeas, blueberries, raspberries, peach, and strawberries. Sprinkle with the chives, hemp seeds, and toasted almonds and drizzle with the dressing.
Eat Clean, Play Dirty: Recipes for a Body and Life You Love by Danielle Duboise and Whitney Tingle is published by abrams&chronicle books, £21.99, www.abramsandchronicle.co.uk Food photography by Lianna Tarantin