For the salad

  • 400g can chickpeas, drained and rinsed
  • 4 tsp olive oil
  • 1 clove garlic, peeled and sliced in half
  • 2 slices bread
  • 1 sprig rosemary, leaves only
  • 500g kale, trimmed of stalks
  • ½ lemon, juiced

For the dressing

  • 1 clove garlic, roasted as part of a bulb
  • 250ml soya milk
  • 50g nutritional yeast
  • 20ml apple cider vinegar
  • 300ml sunflower oil


  1. 1

    Preheat the oven to 190°C/gas mark 5. Put the chickpeas in a high-sided roasting tin and drizzle with 3 tsp olive oil. Season, then roast for 15-20 minutes, until crunchy and golden.

  2. 2

    Rub the cut side of the garlic clove all over the bread slices. Slice into chunks, place on a baking tray and sprinkle with the rosemary. Bake in the oven below the chickpeas for 15-20 minutes.

  3. 3

    Put the kale in a large bowl, drizzle with the remaining olive oil and add the lemon juice. Massage the leaves with the juice for 10 minutes until the leaves have turned dark green and tender.

  4. 4

    Blend the garlic, soya milk, yeast and vinegar together until well combined. Add the oil, little by little, until the dressing is thick and emulsified.

  5. 5

    To serve, mix the kale with two-thirds of the dressing, then top with the roast chickpeas and bread croutons.

Nutritional Details

Each serving provides
  • Energy 2474kj 591kcal 30%
  • Fat 46.7g 67%
  • Saturates 5.6g 28%
  • Sugars 3.1g 3%
  • Salt 0.33g 6%

% of the Reference Intakes

Typical values per 100g: Energy 821kj/196kcal

Each serving provides

20.6g carbohydrate 12.0g fibre 16.1g protein

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