A few years back, I used to believe that I’m not really a salad girl… It’s never my cup of tea! And even our Indian cuisine highlights the same ;) There’s no concept of fancy salad… Kachumber or chopped/sliced stuff is the only salad we grew up eating!!!
But ever since I started cooking full-fledged, realized that it’s quite an important part of our meal. A clean salad bowl, full of nutrition, combination of vibrant colors along with super-duper taste… appeals me more than everyday curry & roti! And more I love salad ‘coz unlike all the traditional dishes, I can put all my favorite (or healthy) ingredients together to create a new one ;) Well yes… Didn’t I tell you that KG brought a big bunch of Kale recently? I definitely wanted to use it in making something other than just smoothies :D
Planned to toss a quick salad to go with my partial-punjabi dinner… Now why I chose chickpeas? In fact, I would have used any sort of beans (i.e. butter beans, kidney beans, borlotti, black-eyed etc.) but I didn’t have any of them available in canned version. Had chickpeas and that too dried ones… So soaked in hot water for a couple of hours and pressure-cooked by evening time ;) Prepared a quick salad dressing to pour over the bowl too…
Now coming back to Kale, I never knew it gets amazing smoky flavor once sauteed.. I more loved the crackling right after adding it to the pan.. and that beautiful aroma!!!
6-7 Kale Leaves
1 cup Chickpeas, cooked
1/2 Tomato, chopped
2 tsp Olive Oil
1 tbsp Lemon Juice
2 tsp Mustard Sauce
1 tsp Periperi (just for extra zing)
Sprinkle of herbs (dried or fresh)
STEPS TO FOLLOW:
- Wash and trim kale leaves and thinly slice them.
- Heat olive oil in a pan and add kale leaves.
- Add salt, herbs and saute it for a couple of mins until you find smokiness on kale.
- Spread it onto an absorbent paper and let it get dried for 10 mins.
- Whisk all the ingredients of dressing together.
- Mix chickpeas, kale and tomatoes in a bowl and pour the dressing over it.
- Toss quickly, put it in refrigerator and serve cold!
- You can cling wrap the bowl and keep it in refrigerator for a make-ahead plan!
- Also, it can be served warm too (I’m yet to try that way) :)