This one’s all about addictively crispy kale and spiced crispy chickpeas tossed with a creamy avocado dressing. Dotted with apple and a kick of red chilli.
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Serves
4
Drained Cooked Chickpeas
Cayenne Pepper
Kale
Bulgur Wheat
Apples
Red Chilli
Parmesan
Lemon
Jalapeños
Avocados
Dijon Mustard
Olive Oil
Serves
4
Drained Cooked Chickpeas
Cayenne Pepper
Kale
Bulgur Wheat
Apples
Red Chilli
Parmesan
Lemon
Jalapeños
Avocados
Dijon Mustard
Olive Oil
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Step 1.
Preheat the oven to 180°C.
Step 2.
Toss the chickpeas in oil, cayenne pepper and 1⁄2 tsp salt. Pop onto a baking tray and roast for 20 mins.
Step 3.
Massage the kale with 1 tbsp oil and 1⁄2 tsp salt until it feels moist. Add the kale to the baking tray and continue cooking for another 20 mins until everything is very crispy.
Step 4.
Thinly slice the apples and red chilli.
Step 5.
Grate your Parmesan then blend it with the juice of half a lemon, jalapeño, avocado and Dijon mustard until smooth. Season with salt and pepper.
Step 6.
Cook the bulgur wheat according to packet instructions.
Step 7.
Pile the bulgur wheat into a bowl and top with the crispy kale, chickpeas, apples and drizzle with the avocado dressing. Top with sliced chillies and enjoy.
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