Every winter I make some iteration of this winter salad (see here and here). It always has a dark leafy green, a roasted vegetable, avocados and pomegranates. What changes is the type of green, roasted vegetable, little add-ins and the dressing.
This year’s winter salad version has kale, roasted orange sweet potatoes, garlicky chickpea croutons, feta and a creamy tahini dressing. It’s a salad that combines different textures (soft, crunchy, roasted, creamy) and flavours (sweet, tart, salty), which makes it truly satisfying and always a hit.
A few notes on the recipe:
I massaged the kale separately with some lemon juice and olive oil and let it sit for a few minutes before assembling the salad and dressing it. I like to do this as it tenderises the kale, making it softer and removes some of the bitterness making it enjoyable to eat.
To get the chickpea croutons extra crispy, I removed the skin. After you rinse the chickpeas (I used canned chickpeas for this recipe), you may notice the skins coming off some of them. Usually, I don’t bother removing all of the skins; What comes off when I rub them dry is off, what stays on, remains. This time, I made sure to remove each skin. You do this by gently rubbing the chickpea and the skin comes off easily. It’s easy, but it’s tedious and takes time. Removing the skins makes the chickpea croutons a lot crispier. You don’t have to (I’ve made them plenty times without bothering to remove the skins), they’ll still taste as good; but if you want a very crispy chickpea, the extra effort will be worth it.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.