Simple Provisions

Food does not need to be fancy to be celebrated

Grilled Kale and Chickpea Salad | Simple Provisions

My cousin set me the challenge of coming up with recipes for produce that she’s planting in veggie gardens right now. She’s the genius behind The Sage Garden, a company that encourages and teaches kids and their families to grow their own organic produce. Now that autumn leaves are dropping and mornings are getting frosty, the winter crop is being sown. Over the coming weeks kale, radish and silverbeet will shoot up and provide the basis for winter meals. I’m excited to come up with recipes for this gorgeous produce. You can follow our little experiment over on The Sage Garden’s Facebook page to get tips on planting, and also get recipes from my other talented cousin who is the chef and owner of The Devonshire restaurant in Sydney.

To get you inspired to plant kale, a gnarly winter green who can come off as bitter and tough but who’s really a softy at heart, here’s a recipe that is cooked under the grill (broiler) in less than 15 minutes. It’s a warm salad that is full of texture thanks to the magic of kale chips.

Grilled Kale and Chickpea Salad | Simple Provisions

Kale chips have risen to epic popularity on food blogs in the last few years (I like this recipe from A Cup of Jo). Like potato, kale is an excellent platform for oil and seasoning. When baked, the kale takes that lovely fat and turns it into a tasty, crispy, beer-food type snack, just like chips. The crunchy texture and smokey, charcoal flavour is what gives this warm salad its oomph.

I have eaten this meal four times in the last five days. I could say that it’s because I was testing the recipe to get it just right, but it’s really because the salad packs a lot of flavour from a few ingredients and is extremely quick and easy to make. Just place the veggies and the chickpeas under the grill, let the kale go crisp, the chickpeas golden and the tomatoes soft while you fry a couple of eggs and you’re done. Lemon and feta combine with the egg yolk to form a creamy, tangy dressing that oozes over the blackened, crunchy kale, warm tomatoes and slightly crispy chickpeas.

This smokey, sharp and creamy salad works well as a hearty brunch, a satisfying lunch or a light dinner. This versatility seems reason enough to get some kale seedlings in your backyard.

Grilled Kale and Chickpea Salad | Simple Provisions

Grilled Kale and Chickpea Salad

Serves 2

Ingredients

  • 2 cups curly kale, stems removed, chopped into bite-size pieces, cleaned and dried
  • 1 cup cherry tomatoes, halved
  • 1 x 4oog tin of chickpeas, drained
  • 3 tablespoons olive oil
  • 30g feta (marinated goats feta is delicious in this)
  • 2 lemon wedges
  • 2 eggs
  • Salt and pepper

Method

Pre-heat your oven’s grill (broiler) on high.

Toss the kale, tomatoes and chickpeas with olive oil, salt and pepper. Spread evenly on a large oven tray* and place under the grill for 8-10 minutes, watching it carefully as your grill may be hotter than mine! Take care to keep the tray a decent distance from the element, or your kale will blacken before the tomatoes and chickpeas have a chance to cook. Rotate your tray half way through. You want the kale to have crispy edges, with green in the middle. Some of the edges will go black but this just adds a good charcoal flavour.

Fry two eggs so the whites are cooked and the yolks are runny, the yolks will act as a dressing for the salad.

Divide vegetables between two plates, sprinkle feta and squeeze lemon over the salad, place an egg on each plate and season.

 

*If you don’t have a large tray or oven, divide the kale onto one tray and the chickpeas and tomatoes onto another and cook the kale first.

 

46 thoughts on “Grilled Kale and Chickpea Salad

  1. The salad looks fantastic! I cannot wait to try it!

    1. Amelia says:

      I hope you do!

  2. Chaya says:

    this looks like a perfect lunch!

    1. Amelia says:

      My husband and mum cleaned their plates when I served it to them for lunch, so I think they agree with you Chaya.

  3. chefjulianna says:

    Now this is my kind of meal!! 😀

    1. Amelia says:

      Glad to hear it Julianna

  4. Amy says:

    Yum! Perfect for a quick dinner after work!

  5. That looks like my perfect food. Speaking of chickpeas, weren’t you growing some? Did they work out?

    1. Amelia says:

      I failed miserably at growing chickpeas – I may as well have thrown the seeds into a black hole.

      1. Perhaps you accidentally did.

      2. Just cooked this for dinner and it is pretty much the best thing ever. It was so healthy though that we had to follow it with cherry trifle with custard, cream and a bit too much booze.

      3. Amelia says:

        Well that sounds like a perfectly balanced meal. So happy you liked it 🙂

  6. Hagen Reedy says:

    This looks fantastic! Simple but delicious, I will have to try it!

    1. Amelia says:

      Thanks Hagen, I hope you enjoy it if you do give it a try.

  7. Looks great, I don’t have a great grill but guess is this would work just as well oven baked.

    1. Amelia says:

      I think so Elizabeth, it may take a little longer maybe?

  8. looks amazing! I think it’s the best way to cook kale actually. I like the idea to roast the chickpeas as well. will try it!!

  9. yzenith says:

    Reblogged this on yzenithcorp and commented:
    More Authentic Chinese Food Recipes Click here=> http://www.yzenith.com

  10. coconutcraze says:

    Beautiful picture for a lovely salad. I am growing red Kale and will try this soon!

  11. Missy says:

    Amelia, this was amazing! Andy loved it too – I said I’ll be having it 4 days in a row too!

    1. Amelia says:

      I’m so glad Missy! Love to you, Andy and the girls x

  12. This looks terrific. Our city chickens give us three or four eggs a day and we can’t seem to use them all. I love the idea of eating eggs for dinner. Thanks for the inspiration!

    1. Amelia says:

      You’re welcome! Eggs for dinner are the best.

  13. muenchen2013 says:

    Reblogged this on Münchner Heimspiel and commented:
    Kale (Grünkohl) gibt es in den USA das ganze Jahr über – wie ich finde eine super Sache. Auch mir hat es Grünkohl angetan. Für Salate oder einfach nur in Butter mit etwas Knoblauch angebraten zu Fleisch, verwende ich in der Nebensaison eingefroren Grünkohl der letzten (deutschen) Hauptsaison.

  14. I’m adding this to my to-do list! Looks great!

  15. I mean, this looks just fantastic.

  16. lizard100 says:

    My kale crop is coming along nicely. Everything is prolifically growing just now.

      1. lizard100 says:

        Ah but that includes the weeds!

  17. Saskia (1=2) says:

    Big yum Amelia. Your first photo looks like a sunny country landscape. That’s my kind of meal, and I can understand you being pretty happy to test it again and again for the benefit of your readers 😉
    I’m not at all surprised that you come from a foodie family – interesting reading about your cousins. The Sage Garden sounds fabulous.

    1. Amelia says:

      The Sage Garden is fabulous Saskia! And I love thinking of this salad as a landscape of curly kale trees 🙂

  18. Lara says:

    I’m sure this is must be happening all over the world… but feel I must confess, I’ve had this 3 times in the last 24 hours, Milly! Two brekkies and one dinner! THANK YOU, clever lady xxx

    1. Amelia says:

      Love it Lara! So glad you’re enjoying it 🙂

  19. shuthings9 says:

    Reblogged this on shutchings9 and commented:
    this looks easy enough.

  20. Natalie says:

    I’m a bit late to the party but I have to say this is absolutely delicious! I look forward to trying other recipes from your wonderful blog 🙂

    1. Amelia says:

      It’s never too late to join this party Natalie. Thanks for coming! And I’m so pleased you liked the recipe.

  21. Jessica Pasa says:

    This sounds delicious! I love kale, chickpeas, cherry tomatoes and egg. Looks like a winner to me 🙂

  22. I just made it and left a comment for Ann Mah thanking her for blogging about you. I loved this dish and look forward to trying more of your recipes.

    1. Amelia says:

      I’m so glad you liked it Jackie. Thanks for letting me know!

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