Chickpeas & Kale Massaged in Tahini & Olive Oil topped with Pumpkin Seeds & a Fried Egg
It can be really beneficial to vary up the ways we consume vegetables, including eating them raw, steamed, sautéed, roasted or blanched, as it’s been suggested that different nutrients are accessed depending on the form. Water-soluble vitamins are more available in raw food as water isn’t lost during the cooking process, which is why I love using raw kale as a base for salad as it contains high levels of vitamin C and B6. Massaging kale in olive oil, tahini and salt for a few minutes softens the leaves and leaves them deliciously edible.
Servings: 2 Time: 10 minutes
Ingredients
1 x 400g can chickpeas, drained and rinsed
2 large handful kale leaves, stems removed
2 tbsp extra virgin olive oil
1 tbsp tahini
squeeze lemon juice
pinch of salt & pepper
2 eggs
4 tbsp pumpkin seeds, toasted
Method
1. Wash the kale thoroughly, tear into bite-size pieces and add to a mixing bowl.
2. In a small bowl mix together the olive oil, tahini, lemon juice, salt & pepper, then pour this over the kale.
3. Using your hands, massage the dressing into the kale leaves for up to 5 minutes until they soften.
4. Throw in the chickpeas and pumpkin seeds and mix everything well.
5. Heat up a frying pan and fry 2 eggs to desired consistency.
6. Divide the salad between two plates and top with the fried egg!
