Kale, Chickpea, Mint And Preserved Lemon Salad

Source: Murdoch Books

A refreshing and healthy salad made substantial by the addition of chickpeas. It is also suitable as a side dish, or enjoy on its own with barbecued slices of paneer or haloumi.


  • 1 garlic clove, finely crushed
  • ½ teaspoon finely shredded mint leaves
  • 2 tsp lemon juice
  • 150 g kale, finely shredded
  • 1 tbsp preserved lemon rind, thinly sliced
  • ¼ tsp cumin seeds
  • ¼ tsp fennel seeds, lightly toasted and crushed
  • ¼ tsp red chili flakes (optional)
  • 1 tbsp oil
  • salt, to taste
  • 180 g cooked chickpeas, lightly crushed with the back of a fork


Whisk together the oil, crushed spices, garlic, mint, red chili flakes, if using, lemon juice and salt to taste.

Place the chickpeas and kale together in a large bowl.

Pour over the dressing and scatter with the preserved lemon.

Recipes and images from Indian Made Easy by Amandip Uppal (Murdoch Books) $39.99 available now in all good bookstores and online.

Source: Murdoch Books