Chickpea and Kale Salad with Seaweed Seasoning

Chickpea and Kale Salad with Seaweed Seasoning

Products used in this recipe - Rainbow Seaweed Chickpea Miso & Sesame Seasoning, Rainbow Seaweed Flakes 

Serves 2

Ingredients

2 tbsp olive oil
1 tbsp lime juice
2 cups of Kale (ribs removed & chopped into bite-sized pieces)
5 cherry tomatoes (halved)
1 can (420g) of chickpea (drained)
½ red onion (diced)
¼ cup feta cheese (crumbled)
1 tbsp Alg Rainbow Seaweed Flakes
1 tsp Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning
1 tbsp Alg Rainbow Seaweed Flakes
1 tsp Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning

Steps

  1. For the dressing, combine the olive oil and lime juice in a small bowl. Whisk until combined.
  2. For the salad, place the kale and dressing into a large mixing bowl. Massage the dressing into the kale leaves for about 30 seconds. This makes the kale leaves more tender.
  3. Add all the other ingredients into the large mixing bowl and gently toss to combine.
  4. Taste and adjust flavour as needed. Sprinkle more Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning on top before serving.
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