Kale & Cucumber Salad with Chickpea-Date Relish by @starinfinitefood

25 min

6 servings

🌰

120 ml

Almonds

🫒

0.33 cup

Olive oil

🍯

1 tbsp

Honey

🧂

0.75 tsp

Salt

🧂

1 tbsp

Italian seasoning

🫘

430 g

Chickpeas

🌴

160 ml

Dates

🌿

120 ml

Parsley

🧅

120 ml

Red onion

🍋

1 tbsp

Lemon zest

🍋

Lemon juice

⚫

0.25 tsp

Pepper

🥬

1 head

Kale

🥒

960 ml

Cucumber

🧀

240 ml

Ricotta cheese

  1. Preheat

    Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.

  2. Add
    • Almonds
    • Olive oil
    • Salt

    Add the almonds to the sheet pan, then drizzle with the olive oil and honey and season with the salt and Italian seasoning.

  3. Toss

    Toss and place in the oven for about 5 minutes.

  4. Cool
    • Almonds

    Remove and allow them to cool, then chop them up and set aside.

  5. Add
    • Chickpeas
    • Dates
    • Parsley

    Make the relish: add the chickpeas, dates, parsley, lemon zest, lemon juice, salt, pepper and olive oil to a small bowl and mix to combine. Set aside.

  6. Add
    • Kale
    • Olive oil
    • Salt

    Add the kale to a large bowl, then drizzle with a little olive oil and a couple pinches of salt.

  7. Massage
    • Kale
    • Olive oil

    Use your hands to massage the kale with the oil.

  8. Assemble
    • Kale
    • Cucumber
    • Almonds

    Assemble the salad: add the kale, cucumber, almonds, ricotta and the relish to a large bowl.

  9. Toss

    Toss to coat well.

Kale & Cucumber Salad with Chickpea-Date Relish by @starinfinitefood

25 min

6 servings

🌰

120 ml

Almonds

🫒

0.33 cup

Olive oil

🍯

1 tbsp

Honey

🧂

0.75 tsp

Salt

🧂

1 tbsp

Italian seasoning

🫘

430 g

Chickpeas

🌴

160 ml

Dates

🌿

120 ml

Parsley

🧅

120 ml

Red onion

🍋

1 tbsp

Lemon zest

🍋

Lemon juice

⚫

0.25 tsp

Pepper

🥬

1 head

Kale

🥒

960 ml

Cucumber

🧀

240 ml

Ricotta cheese

Preparation Steps

  1. Step 1/9

    Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.

    🍳Sheet pan
    📜Parchment paper

  2. Step 2/9

    Add the almonds to the sheet pan, then drizzle with the olive oil and honey and season with the salt and Italian seasoning.

    🌰Almonds
    🫒Olive oil
    🍯Honey
    🧂Salt
    🧂Italian seasoning
    🍳Sheet pan

  3. Step 3/9

    Toss and place in the oven for about 5 minutes.

    🍳Sheet pan

  4. Step 4/9

    Remove and allow them to cool, then chop them up and set aside.

    🌰Almonds
    🔪Knife
    🪵Cutting board

  5. Step 5/9

    Make the relish: add the chickpeas, dates, parsley, lemon zest, lemon juice, salt, pepper and olive oil to a small bowl and mix to combine. Set aside.

    🫘Chickpeas
    🌴Dates
    🌿Parsley
    🍋Lemon zest
    🍋Lemon juice
    🧂Salt
    ⚫Pepper
    🫒Olive oil
    🥣Small bowl
    🥄Mixing spoon

  6. Step 6/9

    Add the kale to a large bowl, then drizzle with a little olive oil and a couple pinches of salt.

    🥬Kale
    🫒Olive oil
    🧂Salt
    🥣Large bowl

  7. Step 7/9

    Use your hands to massage the kale with the oil.

    🥬Kale
    🥣Large bowl

  8. Step 8/9

    Assemble the salad: add the kale, cucumber, almonds, ricotta and the relish to a large bowl.

    🥬Kale
    🥒Cucumber
    🌰Almonds
    🧀Ricotta cheese
    🥣Large bowl

  9. Step 9/9

    Toss to coat well.

    🥣Large bowl
    🥄Mixing spoon

Composition

Ingredients

Types

Nuts, Oil, Sweetener, Spices, Legumes, Fruits, Vegetables, Herbs, Dairy

Ingredients

Almonds, Olive oil, Honey, Salt, Italian seasoning, Chickpeas, Dates, Parsley, Red onion, Lemon zest, Lemon juice, Pepper, Kale, Cucumber, Ricotta cheese

Notes

Olive oil (for the almonds, 1-2 tsp, for the relish, for massaging the kale, no amount given), Honey (for the almonds), Salt (for the almonds, for the salad, a couple pinches), Chickpeas (1 can, rinsed and drained), Dates (chopped), Parsley (chopped, fresh), Red onion (finely chopped), Kale (large, finely chopped, about 5-6 cups), Cucumber (mini cucumber, finely chopped)

Allergens

Tree nuts, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian, Gluten-Free

Calories

380 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 38g, Fat: 22g, Fiber: 8g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.5mg, Potassium: 560mg, Magnesium: 70mg, Sodium: 480mg

Vitamins

Vitamin A: 220µg, Vitamin C: 55mg, Vitamin K: 420µg, Folate: 90µg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Sheet pan, Parchment paper, Small bowl, Large bowl, Knife, Cutting board, Mixing spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday Meal, Dinner Party, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Chewy, Crunchy, Creamy

Flavors

Sweet, Savory, Zesty, Fresh, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (store in an airtight container,kale softens and salad loses crunch over time, best eaten fresh,keep almonds separate if possible to preserve crunch)