Kale Pomegranate Salad

Kale pomegranat salad on a white plate with kale and dukkah on the side.

5 from 1 vote

Try our delicious Kale Pomegranate Salad at your next festive gathering; full of vibrant colours, it can be made ahead, stress-free and will wow your guests!

Prep Time15

Cook Time40

Total Time55

Course: Salad

Cuisine: Middle Eastern

Keyword: festive salad, holiday meal, kale salad, pomegranate

Difficulty: Capable Cooks

Diet: Vegetarian,

Servings: as a side

Calories: 350kcal

Author: Anastasia Papapetros

Ingredients

For the roasted chickpeas...

400 grams chickpeas¹ (1 can rinsed and drained, 14 ounces)
2 tablespoons extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon smoked paprika

For the salad...

180 grams curly kale (approximately ½ bunch, 6.35 ounces)
2 tablespoons white wine vinegar
1 cup pomegranate arils (seeds from 1 pomegranate)
2 tablespoons Labneh
1 tablespoon pistachio Dukkah
Sea salt and freshly ground black pepper

For the dressing...

¼ cup pomegranate molasses
⅓ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced

Metric - Imperial

Instructions

Preheat the oven to 230°C (450°F). Line a baking tray 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.

Video

Notes

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, rinse well under cold running water, and 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.

Nutrition