Kale Salad with Chickpeas, Curry Dressing and Naan

Ingredients

• 200 g chickpeas
• 1 clove garlic
• ½ tsp sriracha
• ½ tsp salt
• ¼ x lime
• ¼ x cucumber
• ½ x red pepper
• ½ x red onion
• 1 handful kale
• 2 tbsp fresh coriander

Method

1. For this dinner we'll be using the naan and curry dressing made earlier in the weekly menu.
2. Fry chickpeas in a frying pan, along with a whole clove of garlic, sriracha and salt. Cook until the chickpeas have turned golden brown. Finally, squeeze some fresh lime juice on top.
3. Slice cucumber, red pepper and red onion.
4. Massage the kale with a little oil until the kale begins to soften. This step makes the kale easier to chew and digest.
5. Combine the massaged kale, other vegetables and chickpeas in a bowl, and serve the with curry dressing, chopped coriander and leftover naan.