Chickpea, kale, apple & walnut salad
I have an easy, delicious and fresh salad recipe for you that comes together in minutes!. It starts with a few staple pantry ingredients: canned chickpeas, lentils and walnuts. From there you add in some kale (or any dark leafy green like baby spinach), beautiful crispy sliced Granny Smith apples and whisk together an easy lemon mustard dressing and you're done! If the thought of adding fruit to a salad sounds strange to you I say don't knock it till you try it! In this case the granny smith apple brings a beautiful crunch and sweetness that really lifts the salad.
I created this recipe as part of my collaboration with Divine Fruits. The beautiful Granny Smith apples are from Nicoletti Orchards in Stanthorpe. To find out more about Nicoletti Orchards and the growers’ stories head to the Divine Fruits website here or check out Divine Fruits on Instagram and Facebook.
I can chickpeas, drained
I can brown lentils, drained
1 small bunch of kale
1 tsp extra virgin olive oil
2 tsp lemon juice
Handful flat leaf parsley, roughly chopped
1 large Granny Smith apple, sliced into bite sized pieces
1 cup walnuts, roughly chopped and toasted on a frying pan until lightly golden
1-2 Tbsp hemp seeds
1/3 cup extra virgin olive oil
1 tsp Dijon mustard
1 tsp finely grated lemon zest
The juice of 1 small lemon
¼ tsp ground cumin
1½ tsp pure maple syrup
Sea salt and pepper, to taste
1. Add the drained chickpeas and lentils to a large salad bowl
2. Remove the kale leaves from the stems and discard the stems. Roughly chop the kale and then drizzle over1 tsp olive oil & 2 teaspoons of lemon juice and massage the kale with your hands (this helps to soften it). Add it to your salad bowl along with the chopped parsley, apple and toasted walnuts and mix to combine.
3. To make the dressing combine all dressing ingredients in a bowl and whisk to combine. Taste and adjust the seasoning if necessary.
4. When ready to serve, pour the dressing over the salad and toss gently to combine. Sprinkle over the hemp seeds and serve.
Serves 4 - 5