Peas Galore Salad

Written By anton Scott-Cameron
 

SERVINGS: 6

COOKING TIME: 30 minutes

PREP TIME: 15 Minutes

TOTAL TIME: 45 Minutes

Ingredients- Serves 6

ROASTED CHICKPEAS

  • 1 can, 425g chickpeas

  • 2 tablespoons Remedy Kitchen Superb Seasoning Mix

  • 1 tablespoon olive oil

SALAD

  • 1 bunch kale, washed and cut into small bite size pieces

  • 1 cup sugar snap peas, washed and cut in half long ways

  • 1 cucumber, washed and chopped

  • 1/2 Spanish onion, sliced into fine half moons

DRESSING

  • 1/4 cup tahini

  • 1 tablespoon honey

  • 1 teaspoon dijon mustard

  • squeeze of lemon juice

  • 2-3 tablespoons hot water to thin the dressing

  • season with salt and pepper

Method

Chickpeas

Step 1

Rinse and throughly dry chickpeas.

Step 2

In a medium to large bowl add the chickpeas, seasoning mix, and olive oil. Mix well.

Step 3

Add to either the air-fryer or a lined baking tray. Cooking times can vary depending on ovens and air-fryers so check around 5 minutes before the timer goes off to avoid any burning.

Cooking options:

Oven: preheat oven to 180 degrees fan-forced for 25-30 minutes.

Air-Fryer: 160 degrees for 20 minutes

Dressing & Salad

Mix together all the salad dressing ingredients, whisk and set aside. Wash and prep all your salad ingredients. When serving it’s best to use a large open based dish so you can layer the salad. Starting with the kale, then the cucumber and spanish onion. I like to leave the sugar snap peas and roasted chickpeas until last.

Kale tips and tricks

A lot of people shy away from using kale in their salads. I hope with a few of my tips and tricks I might be able to win you over!

Tip 1 - Heat the kale in an oiled pan on a low heat for 2-3 minutes until you see the kale start to wilt and soften. This will help make the kale easier to chew and digest.

Tip 2 - This handy tip I learned in a vegan cooking class and I can’t count how many times I’ve used it. After washing and cutting the kale into small bite size pieces, in a large bowl add either 1/2 or a whole smashed avocado. Massage the avocado into the kale (get your hands dirty, it’s fun). Not only will this create a lovely creamy effect and taste it will also soften and break down the kale so it is more palatable.

Enjoy x

anton Scott-Cameron
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