Spiced Chickpea Salad

27 Jan

Ingredients

1 tin or jar of chickpeas
100g kale, shreaded
4 tbsp Brock and Morten Garlic Rapeseed Oil
1/2 tsp cumin
Lemon juice
Parmesan

Method

Add the chickpeas to a frying pan with 2 tsp Brock and Morten Garlic Rapeseed Oil and the cumin. Cook on low for around 5 minutes, moving them regularly to prevent burning.

Add the Kale to a pan of boiling water and heat for 2 minutes. Drain the kale and add to a bowl with with warm chickpeas. Drizzle with the remaining 2 tsp Brock and Morten Garlic Rapeseed Oil and the lemon juice and toss until coated.

Finish with grated parmesan.

Enjoy this dish on its own as a delicious warm salad. Or include as a side dish with chicken or fish.