Roasted Kale and Chick Pea Salad is a simple, healthy, delicious and quick salad. These are so easy to put together and taste like you spent a lot of time on it.
The holidays are over and let’s face it, its back to work, time to get back to reality along with all those extra pounds gained with scrumptious food. Time to go healthy again. But, who says healthy can’t be delicious too?
Let’s talk about Kale. Kale ( Brassica oleracea), is actually part of the cabbage family and are green or purple in color. It’s one of my favorite greens, so rich in vitamins and minerals, especially iron, and low in calories. During World War II, its production was encouraged by the United States government for their easy to grow and nutritional properties.
It is now considered one of the superfoods and an antioxidant superstar. One ounce of cooked kale offers more iron than one ounce of beef.
This particular recipe, Roasted Kale, and Chick Pea Salad combine the bright earthy and slightly bitter flavor of kale with the creaminess of chickpea and touch of sweetness with freshly grated coconut. This salad tastes good warm or at room temperature.
For more healthy salad recipes, check out my Soups and Salads page.
Note: Asafoetida is a dried gum extracted from the roots of certain perennial plants of the Ferula Family. It adds a nice flavor to the salad. You can purchase this spice in Indian specialty stores or from Amazon LG Hing (Asafoetida) 50gms too.