Turmeric and other fragrant spices give this colorful vegan salad its earthy flavors. Roasted fennel and chickpeas go well with the freshness of kale. This dish is healthy and filling, and it's great for any meal.
Ingredients: 1 large fennel bulb, thinly sliced. 1 can 400g chickpeas, drained and rinsed. 4 cups kale, chopped. 2 tablespoons olive oil. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. Juice of 1 lemon.
Instructions: Preheat the oven to 200C 400F and line a baking tray with parchment paper. In a large bowl, toss the sliced fennel and chickpeas with olive oil, turmeric, cumin, smoked paprika, sea salt, and black pepper until evenly coated. Spread the seasoned fennel and chickpeas onto the prepared baking tray in a single layer. Roast in the preheated oven for 20-25 minutes, or until the fennel is tender and slightly caramelized, stirring halfway through. While the fennel and chickpeas are roasting, massage the chopped kale with lemon juice in a separate bowl until the kale is slightly wilted. Once the fennel and chickpeas are done, remove them from the oven and let cool slightly. In a large serving bowl, combine the roasted fennel and chickpeas with the massaged kale. Serve warm as a main dish or chilled as a side salad. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
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