Kale salad with roasted chickpeas, aubergine and squash
Recipe for a hearty kale salad with roasted chickpeas and vegetables, feta and a spiced vinaigrette.
Servings 4 servings
Calories 422kcal
Ingredients
Roasted vegetables
- 400 g hokkaido squash (red kuri/onion squash), diced
- 1 aubergine, diced
- 1 tin chickpeas, drained
- 1/2 tsp ground cumin
- Salt and freshly ground pepper
- Oil
Vinaigrette
- 3 tbsp oil
- 2 tbsp lemon juice
- 2 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp ground cumin
- 1 clove garlic, grated or crushed
- Salt and freshly ground pepper
For the salad
- 150 g kale, coarsely chopped
- 150 g feta, diced
- 40 g almonds, coarsely chopped
Instructions
- Toss the squash, aubergine and chickpeas with a little oil and season with cumin, salt and freshly ground pepper.
- Spread out on a baking tray lined with baking paper and roast in a preheated conventional oven (top and bottom heat) at 220°C for about 25-30 minutes. Leave to cool slightly on the tray.
- Meanwhile, mix the ingredients for the vinaigrette and season to taste with salt and freshly ground pepper.
- Combine the kale, squash, aubergine, chickpeas, feta and almonds in a bowl and toss well with the vinaigrette.
- Serve straight away, or keep chilled until ready to serve.
Nutrition
Calories: 422kcal | Carbohydrates: 42g | Protein: 19g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 20mg | Sodium: 373mg | Potassium: 1010mg | Fiber: 12g | Sugar: 15g | Vitamin A: 5163IU | Vitamin C: 54mg | Calcium: 196mg | Iron: 4mg