Journey Kitchen

FOOD AND TRAVEL

Wednesday, July 24, 2013

Spicy Roasted Chickpeas, Kale and Mango Salad


Recently, I asked my sister if she knew about Kale, she instantly replied with "The New Godleaf". Well, I couldn't deny that, everybody seems to be eating Kale and surprisingly the trend has also caught up in India where people are cultivating it at  home gardens. Indians take very well to bitter leaves and vegetables, so Kale is sure to please.

Of many things I love about Kale, one is it's such a sturdy leaf. Unlike spinach, it doesn't wilt into a messy ugly green. Infact when flash cooked, it's shiner and glossier than raw.




If you one of those people who like to tickle every taste bud, this salad is for you. The crunchy and spicy chickpeas are a nibbler's paradise. Kale provides body and a slight bitter edge to the salad. And the red chilli sprinkled mango? Cuts the spices with its sweetness, yet in a way enhances the whole salad. This salad keeps very well and is in fact better the next day, where the kale softens further with the acidity of lemon. The herb in the dressing is a must. You could choose between mint and basil, they both are equally delicious.

Spicy Roasted Chickpeas, Kale and Mango Salad With Lemon Mint Dressing
Serves: 2-3

 Ingredients

Roasted chickpeas

1 cup boiled chickpeas, fresh or canned
1 tsp red chilly powder
1/2 tsp garam masala
1 tsp roasted cumin powder
1 tbsp olive oil
Salt to taste

1 bunch kale, shredded
1 mango, cut into cubes
1/2 tsp red chilly powder(optional)

Method

Preheat the oven to 200 C. Mix all the ingredients except roasted cumin powder and bake for 35- 40 minutes, shaking the pan once or twice in between to ensure even cooking.

At 35 minutes, remove the pan from the oven and toss in the kale and roasted cumin powder. Mix well, so the kale is lightly coated with the spices as well.  Return to the oven and cook for another 5 minutes. Let it cool.

Toss the mangoes will 1/2 tsp red chilly powder and add to above mix.

Lemon Mint Dressing
1/4 cup mint or basil leaves
1/8 cup extra virgin olive oil
1/2 tsp roasted cumin powder
1 tbsp lemon juice
Salt and pepper to taste

Method

Using a blender, blend all the ingredients.

Toss the salad with the dressing. You will require only half the dressing.

Serve at room temperature.

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20 comments

  1. Rosa's Yummy YumsJuly 24, 2013 at 2:28 PM

    Scrumptious! This combo is perfect. Exactly the kind of food I love to eat.

    Fabulous pictures as always.

    Cheers,

    Rosa

    ReplyDelete
  2. Katrina @ Warm Vanilla SugarJuly 24, 2013 at 2:30 PM

    This salad looks so fabulous!! Love that dressing!

    ReplyDelete
  3. AnonymousJuly 24, 2013 at 5:45 PM

    I love kale. It's delicious and this is a great way of serving it.

    ReplyDelete
  4. UnknownJuly 24, 2013 at 6:07 PM

    Love this, I've been eating a lot of kale daily and this is a fun new way to try this.

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  5. UnknownJuly 24, 2013 at 7:04 PM

    What an interesting Salad. Like how you've roasted the garbanzo beans and the pictures are so good.

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  6. UnknownJuly 24, 2013 at 8:34 PM

    I have just started on the kale bangwagon and its surprisingly pretty good :)

    ReplyDelete
  7. SomaJuly 24, 2013 at 8:36 PM

    Love the combo! It has all the elements and depth. Beautiful Kulsum!

    ReplyDelete
  8. easyfoodsmithJuly 25, 2013 at 9:04 AM

    I have yet to try kale and I am really intrigued by its taste and texture. I am sure kale and mango would have paired well just as rocket and mango. Roasted chickpea addition is really cool and it must have given the salad a nice crunchy texture.

    ReplyDelete
  9. Radhika @ JusthomemadeJuly 26, 2013 at 11:05 PM

    Kulsum, That first picture is simply gorgeous! You made Kale look pretty :)
    I ate a similar Mango-Kale salad in a potluck a few months ago which turned out to be a light bulb kind of moment. Amazing combination!

    ReplyDelete
  10. Radhika VasanthJuly 26, 2013 at 11:31 PM

    Through you thoughtful words you have painted a decadent picture in my mind. Gorgeous pictures Kulsum. Happy to see you back.

    ReplyDelete
  11. turmericnspiceJuly 27, 2013 at 4:26 AM

    Growing up we always gre kale as a decorative plant never ate it... But am beginning to develop a taste but can't say I love it.gorgeous pix

    ReplyDelete
  12. Archana@FeedingTheFoodieJuly 28, 2013 at 5:51 AM

    the only thing appealing to me about Kale is your picture. Unfortunately, I'm one of those people who tried Kale (in order to get on this bandwagon) and hated it! and I'm one of those people who will eat greens like candy! and I love bitter foods/vegetables but Kale didn't agree at all.
    I love everything else about this salad, think I could substitute Kale?

    ReplyDelete
    Replies
    1. KulsumJuly 29, 2013 at 11:29 AM

      Archana you sure could. Baby spinach or mix of greens would work really well.

      Delete
  13. Gita @ My Cooking in CanadaJuly 30, 2013 at 6:49 AM

    It looks like a new jurney,different kinds of vegetable I love veggies...Thanks

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  14. Kiran @ KiranTarun.comAugust 5, 2013 at 8:25 PM

    So delish! I love the flavors of kale and spices :) Pinned!

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  15. AnonymousAugust 6, 2013 at 8:03 AM

    Is this to be served warm or cold?

    ReplyDelete
    Replies
    1. KulsumAugust 7, 2013 at 8:59 AM

      Hi,

      Once the kale and chickpeas are out of oven, I let it cool and then add the mangoes. Thanks for bringing that up. Adding to the post.

      Delete
  16. JanSeptember 7, 2013 at 8:41 PM

    I am making this recipe right now...are the chickpeas supposed to be crunchy after you have roasted them?

    ReplyDelete
  17. Rosamonde Simone @ KetoBotyToneAvisAugust 8, 2019 at 8:55 AM

    Your spicy-roasted-chickpeas-kale-and-mango recipe is looking so yummy and delicious. I will try it. Thank you.

    ReplyDelete

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