Harissa Chickpea, Carrot and Kale Salad

with Hummus
Vegan
Enjoy this wholesome spicy salad!
Cooking time: 40 min
Cals 945 · Prot 33 · Carbs 122 · Fat 40
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Ingredients
Number of People:

Chickpeas

Chickpeas
260 Grams
Olive oil
1 Tbsp
Harissa paste
20 Grams
Salt
0.5 Tsp

Grains

Wild rice
100 Grams
Vegetable stock cube
1 Piece

For salad

Carrot
1 Piece
Kale
100 Grams
Baby spinach
60 Grams
Pine nuts
20 Grams
Sunflower seeds
20 Grams

Dressing

Orange
1 Piece
Maple syrup
20 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

To serve

Hummus
200 Grams

Instructions

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1 Boil rice
Preheat the oven to 220°C/200°C fan. Bring a small pot of water to a boil. Add the vegetable stock cube and the rice. Cover and boil for 20-25 min or until tender. Once tender, drain well and spread it out over a wide large plate (the increased surface area will help it cool more quickly).
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2 Roast chickpeas
Meanwhile, rinse and drain the chickpeas. Combine the chickpeas, olive oil and harissa paste (spicy!) with the salt in a bowl. Toss to coat. Pour the mixture onto a lined baking tray. Bake for 20 min until starting to crisp.
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3 Prep salad
Meanwhile, peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice into thin sticks. Rinse the kale, remove its hard stem and shred the leaves finely. Transfer the kale to a bowl and massage for 30 sec. Add the carrot sticks and the baby spinach leaves. Set aside.
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4 Toast seeds
Heat a pan over a medium-high heat and add the pine nuts and sunflower seeds. Toast for 2-3 min until lightly browned. Transfer them to a plate to cool.
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5 Mix dressing
Juice the orange. Add 3/4.5/6 Tbsp of orange juice to a bowl. Add the maple syrup and olive oil. Season with a pinch of salt and pepper. This is your salad dressing.
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6 Combine and serve
Toss the cooled rice with the vegetables, roasted harissa chickpeas and toasted seeds. Finally, add the dressing and toss well. Divide the salad among plates and serve with the hummus to the side.
Tips for fussy eaters
Harissa is spicy! Roast a separate batch of chickpeas without it!
Pro tip
If you have dried fruits going spare (think dates, apricots, figs, plums or raisins), chop them up and add them to the salad!

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