Massaged kale and crisp roasted chickpeas meet a lemon-Parmesan dressing.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 250 g kale leaves, tough stems removed
- 1 can chickpeas, 540 ml, drained and dried
- 2 tbsp olive oil, divided
- 100 g plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 30 g Parmesan, grated
- 1/4 tsp salt
Method
- Heat oven to 220°C / 425°F. Toss chickpeas with 1 tbsp oil; roast 20 minutes, shaking halfway.
- Shred kale and massage with remaining oil and salt for 2 minutes until softer.
- Mix yogurt, lemon, mustard and Parmesan. Toss with kale and add chickpeas just before serving.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Rainbow Chard and Chickpea Skillet
- Bok Choy with Ginger-Sesame Tofu
- Tokyo Bekana Crunch Salad with Peanut Dressing
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
