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Kale Salad with curried chickpeas and lemon vinaigrette


1 bunch of kale de stemmed and cut into bite sized pieces

1 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil

1/2 lemon squeezed with seeds removed

1tsp. olive oil

2 tsp. agave (you can use honey, maple syrup or sugar)

3/4 tsp. Dijon Mustard

salt and pepper to taste

shaved brazil nut (or you can use grated parmesan cheese)

1 can chickpeas drained and dried (or you can use tofu or chicken)

1 Tbsp. olive oil

1 tsp. Bittersweet Herb Farm Spices of India Seasoning


Place cleaned kale in a large bowl and add 1 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil.  Massage kale for about 1 minute.  Let rest.

Preheat oven to 400 degrees.  Add chickpeas to a medium sized bowl and drizzle with olive oil.  Mix well to coat.  Add Bittersweet Herb Farm Spices of India Seasoning and coat all chickpeas by stirring around well.  Place chickpeas on a cookie sheet lined with parchment paper.  Make sure they are just one layer and  not on top of each other.  Bake for 30 minutes turning every 10 minutes.  Remove from heat and let cool. 

In a small bowl add Dijon Mustard, olive oil, lemon juice, agave, salt and pepper.  Whisk together well.

Add dressing to salad and toss.  Add chickpeas to the salad and top with grated Brazil Nut and serve.  Enjoy!



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