This healthy massaged kale salad is full of exotic middle eastern flavours. It also travels well and would be great to take to a pot luck or to meal prep for weekday lunches.
The lemony massaged kale is superb with the roasted chickpeas while the red pomegranate arils add sweetness and the aromatic Dukkah adds crunch Dukkah and the labneh adds a nice creaminess.
The middle eastern flavours in this salad would pair well with any barbecued meats, kofta or kebabs. Try it as a side with
More on the labneh in this massaged kale salad
Labneh is a type of soft cheese made from strained yoghurt that been part of Middle Eastern cuisines for thousands of years used as a good source of protein.
It is has a. mild flavour and is light, refreshing with a creamy texture and in the States, it is referred to as kefir cheese.
It can be usually be found in the chiller section of your supermarket or at any Middle Eastern speciality store.
As it tastes very similar to Greek yoghurt it can be substituted in this massaged kale salad by Greek yoghurt that is strained in cheesecloth to remove the excess water and to make it thicker. Alternatively, try aa creamy goats cheese instead.
How to make this salad
1ROAST YOUR CHICKPEAS (GARBANZO BEANS)
Preheat the oven to 230°C (450°F). Line a baking tray with baking paper or foil.
Drain your tinned garbanzo beans in a colander, rinse well under cold water and then completely dry between to towels, and remove any chickpea skins that come off while drying. Transfer to your baking tray add 2 tablespoons of oil and 1 teaspoon of sea salt and mix until they are well coated.
Start the garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes, stopping halfway through to turn the. Then turn the oven off and leave the garbanzo beans in the oven for an additional 15 minutes. Take them out add ½ a teaspoon each of smoked paprika cumin then toss together to coat.
While your chickpeas are roasting, place all the vinaigrette ingredients in a glass jar and shake until emulsified.
Wash the kale, trim and remove the stems, then shred finely, place in a large mixing bowl.
Pour the dressing over the kale and massage the kale well until well-coated with the vinaigrette. Set aside at room temperature.
Add the cooled chickpeas, and the pomegranate arils in the bowl with the kale, season with salt and pepper then mix until well combined. Taste and adjust seasonings according to your taste.
Arrange in a salad bowl, top with the Labneh and scatter the pistachio Dukkah on top then serve.
Some make-ahead tips for massaged kale salad
- You can remove the arils from the pomegranate and keep them covered in the fridge.
- You can shred the kale the day before, mix with the dressing and keep covered in the fridge this has the added advantage of softening your kale without having to massage it.
To meal prep this salad for your lunches
- This massaged kale salad is great to meal prep for weekday lunches as kale holds up beautifully in your fridge for a few days. The flavours will develop as it sits without the worry of wilted greens.
- Just make the salad and portion it out in your containers.
- It is hearty enough to keep you energised throughout the day. But if you feel you need some additional protein try some meatballs, kofta, falafel or grilled chicken.
Why not try some more of our kale and bean salads?
(Times are an estimate and will depend on your skill level)
- 400 grams chickpeas1 (1 can rinsed and drained)
- 2 tbsps extra-virgin olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ bunch curly kale (approximately 180 grams)
- 2 tbsps white wine vinegar
- 1 cup pomegranate arils (arils from 1 pomegranate)
- 2 tbsps Labneh
- 1 tbsp pistachio Dukkah
- Sea salt and freshly ground black pepper
- ¼ cup pomegranate juice
- ⅓ cup extra virgin olive oil
- 2 tbsps white wine vinegar
- ½ tsp honey
- Preheat the oven to 230°C (450°F). Line two baking trays with baking paper or foil.
- Drain your tinned garbanzo beans (chickpeas) in a colander, rinse well under cold water and then completely dry in a towel (discard any skins you come across). Transfer to your baking tray add 1 tablespoon of oil and ½ teaspoon of sea salt and mix.
- Start the garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes and then turn the oven off and leave the garbanzo beans in the oven for an additional 15 minutes.
- When they are done, take them out and coat with ½ teaspoon of each of smoked paprika and cumin powder.
- Place all the vinaigrette ingredients in a glass jar and shake until emulsified.
- Wash the kale, trim and remove the stems, then shred finely, place in a large mixing bowl.
- Pour the dressing over the kale and massage the kale well until well-coated with the vinaigrette. Set aside at room temperature.
- Add the cooled chickpeas, and the pomegranate arils in the bowl with the kale, season with salt and pepper then mix until well combined. Taste and adjust seasonings.
- Arrange in a salad bowl, top with the Labneh and scatter the pistachio Dukkah on top then serve.
- To get 400 grams of cooked chickpeas you will need to boil 200 grams of dried chickpeas. Soak your chickpeas overnight then transfer them to a large saucepan. Cover them with 5cms of water. Bring the water to a boil, then reduce the heat slightly and simmer for approximately 30 minutes. You will need to remove the scum as it forms with a slotted spoon. Drain in a colander and rinse well under cold running water, pat dry with a towel.
Cooking times are for tinned chickpeas, you will need to add the extra time if you are soaking and cooking dried chickpeas.