Ingredients

The following ingredients have 3 Servings
  • 2 cups cooked chickpeas
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic salt
  • 2 tsp harissa paste, adjust to taste (some brands are spicier than others)
  • 1 tsp extra virgin olive oil, plus 1 tsp for the kale
  • 1 tbsp orange juice
  • 1 tbsp lemon juice
  • salt and pepper, to taste
  • 2 leaves of kale (I used Cavolo Nero, aka lacinato / dragon kale)
  • 1 cup cumin-spiced chickpeas (see above)
  • 1½ cups cooked quinoa* (or couscous** if not GF)
  • 2 carrots, coarsely grated or julienned
  • 1 Romano pepper, sliced thinly
  • 50 g / 1.5 oz baby spinach
  • ¼ cup pomegranate seeds
  • 10 black Kalamata olives, sliced
  • 100 g / 3 oz plain hummus (I used shop-bought, but you can also make your own)
  • 2 tsbp fresh parsley or coriander, chopped finely
  • dukkah (optional)

Instruction

  • Drain the chickpeas well. Spread them on a large plate or tray and allow them to air dry, if you have time (I tend to let them air dry overnight). If you are in a rush, blot them on a clean kitchen or paper towel.
  • Heat up a heavy-bottomed pan on a medium-high heat. Pour 1 tablespoon of olive oil in the hot pan and wait a few seconds for the oil to heat up.
  • Chuck the drained chickpeas into the hot oil, they should sizzle when they hit the pan.
  • Let the chickpeas roast slowly, giving them a stir from time to time so that they don't burn (a little char here and there is nice).
  • Take the pan off the heat and sprinkle the chickpeas with the spices and salt. Mix to coat evenly. Keep on stirring on a few seconds - the spices will toast gently in the residual heat.
  • Mix all the dressing ingredients in a medium mixing bowl.
  • Season with salt and pepper to taste.
  • Cut the thick stems off the kale and massage a little bit of olive oil into the leaves to soften them. Set aside for a few minutes.
  • In a mixing bowl combine the chickpeas, quinoa, carrots, red pepper, spinach, pomegranate seeds and olives.
  • Chop the softened kale finely and add it to the rest of the ingredients.
  • Stir the dressing through the salad. Taste and adjust the seasoning as required.
  • Divide between two bowls, add a dollop of hummus to each bowl and sprinkle with fresh parsley and dukkah (if using).