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Ethiopian Chickpea & Kale Salad with Berbere, Bulgur, and Sundried Tomato

Ethiopian Chickpea & Kale Salad with Berbere, Bulgur, and Sundried Tomato

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Berbere, an Ethiopian spice blend, combines chili peppers, garlic, ginger, basil, fenugreek, and a variety of other spices. It lends a unique flavor to these crispy oven-roasted chickpeas. Adding tomato paste into the vinaigrette brings savory depth to this hearty kale salad.

Tags:Vegan
Allergens:WheatTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Kale

1 box

Chickpeas

1 teaspoon

Berbere

¾ cup

Bulgur Wheat

(ContainsWheat)

1.5 ounce

Sun-Dried Tomatoes

2 clove

Garlic

1 unit

Shallot

2 teaspoon

Tomato Paste

2 tablespoon

Sherry Vinegar

¼ ounce

Mint

¼ ounce

Cilantro

1 ounce

Almonds

(ContainsTree Nuts)

Not included in your delivery

2.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories793 kcal
Energy (kJ)3317.9120000000003 kJ
Fat31 g
Saturated Fat3 g
Carbohydrate96 g
Sugar9 g
Dietary Fiber21 g
Protein33 g
Sodium296 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425 degrees. Drain and rinse the chickpeas. Smash one garlic clove with the flat of your knife. Toss chickpeas on a baking sheet with the berbere, smashed garlic, ½ tablespoon olive oil, and a large pinch of salt and pepper. Place in the oven and roast for 20-25 minutes, until golden brown and crispy.

2

Bring 1 cup water to a boil with a large pot of water. Once boiling, add the bulgur and reduce to a simmer for 10-12 minutes, until tender.

3

Prep the vegetables: remove and discard the kale stems, then thinly slice the leaves. Thinly slice the sundried tomatoes. Mince or grate the remaining garlic clove. Mince the shallot. Chop the cilantro and mint leaves, keeping both separate.

4

Make the vinaigrette: in a medium bowl, whisk together the sherry vinegar, minced garlic, shallot (to taste), 2 teaspoons tomato paste, and 2 tablespoons olive oil. Season with salt and pepper.

5

In a large bowl, toss together the kale, sundried tomatoes, and half the vinaigrette. Massage the kale with you hands for 1-2 minutes, until slightly softened. Season with salt and pepper.

6

When the chickpeas are ready, toss them into the kale along with the almonds and mint.

7

When the bulgur is ready, toss it into the remaining vinaigrette. Season with salt and pepper.

8

Plate the bulgur and top with the kale salad. Enjoy!