Kale Salad with Crispy Chickpeas and Avocado

Serves: 2 - Time:

Kale Salad with Crispy Chickpeas and Avocado
Kale Salad with Crispy Chickpeas and Avocado Kale Salad with Crispy Chickpeas and Avocado

I’m always banging on about quality ingredients and what a difference they may make to a recipe. This salad relies on a superior chickpea (I can’t imagine writing that ten years ago) and good tahini. I have raved about Bold Bean Co. before and do urge you to try their range. Here, I have used Queen chickpeas-an almost gobstopper-sized legume –mainly because they are easier to peel than the smaller variety and anything for an easy life is my motto. It may seem a bit of a faff to peel the chickpeas but it will ensure their crispiness. Belazu is my preferred tahini and readily available in most good supermarkets.


  • 345g jar Queen Chickpeas (Bold Bean Co) , drained
  • 2 ½ teaspoons extra-virgin olive oil
  • 1 teaspoon Aleppo pepper ( Pul Biber)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Maldon salt
  • 125g kale leaves (making sure the tough stalks and veins are removed)
  • 1 avocado, stoned, peeled and flesh diced
  • For the dressing
  • 3 tablespoons tahini
  • Juice of ½ lemon
  • 1 teaspoon sriracha
Kale Salad with Crispy Chickpeas and Avocado


  1. Heat the oven to 200°c, fan 180°c. Lay the drained chickpeas on kitchen paper and pat dry. Gently rub off the outer skins and put the chickpeas in a small roasting pan lined with baking parchment. Drizzle over 1 ½ tsp olive oil and toss the chickpeas in the oil to coat them thoroughly. Roast in the oven for 25-30 minutes until golden and crisp.
  2. Meanwhile put the Aleppo pepper, paprika and cumin in a bowl and add a teaspoon of Maldon salt. Tip the crispy chickpeas into the bowl and toss well to coat them in the spices. Set aside.
  3. Put the kale in a large mixing bowl and add a good pinch of Maldon salt and remaining olive oil. Massage the leaves for at least 3 minutes –they should feel soft and slightly moist. Add the chickpeas and avocado.
  4. For the dressing, mix the tahini with the lemon juice and sriracha. Add about 3 tablespoons of water to loosen the tahini dressing. Taste and season with salt and ground black pepper. Drizzle over the salad just before serving.
Kale Salad with Crispy Chickpeas and Avocado