Kale, Chickpea, and Dukkah Salad Recipe
Prep Time:
20 minutes
Cook Time:
Servings:
4 Servings
Ingredients
  • 2 preserved lemons, separated
  • 1 large garlic clove
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • ¾ cup olive oil
  • 7 ounces kale
  • 1 tablespoon toasted sesame seed oil
  • 2 large ripe avocados
  • 1 (14-ounce) can chickpeas, drained
  • ¼ cup fresh cilantro, chopped
  • ¼ cup pomegranate seeds
  • 2 tablespoons dukkah
Directions
  1. To make the dressing, add 1 preserved lemon, the garlic clove, pomegranate molasses, lemon juice, Dijon mustard, black pepper, and olive oil to a blender.
  2. Blend the ingredients on high for 20 to 30 seconds until smooth.
  3. Set the dressing aside.
  4. Wash and remove any woody stalks from the kale.
  5. Drizzle the kale with the toasted sesame oil and then massage the leaves for a few minutes until they start to soften and wilt.
  6. Slice the avocado into chunks.
  7. Add the kale, chickpeas, avocado, cilantro, and salad dressing to a bowl.
  8. Toss well to coat everything with the dressing and transfer the salad to a large serving plate.
  9. Slice the remaining preserved lemon and add it on top of the salad along with pomegranate seeds and dukkah.
  10. Serve the kale and chickpea salad.