Fresh, healthy and yummy kale and chickpeas salad, with a plant based delicious cashew gravy
מרכיבים
2 cups cooked chickpeas
half an onion
¼ cup olives, seeds removed
5 big kale leaves with their stems
3 table spoons olive oil (and if you have another tea spoon of sesame oil for the onions it makes it so much better)
½ tea spoon turmeric
½ tea spoon masala spice mix (optional)
¼ cup cashews
½ cup water
2 table spoons of fresh lemon juice
salt
הוראות הכנה
Dice the onion and cook it in a large skillet over medium heat with one table spoon of olive oil until it turns golden. Add the cooked chickpeas and the seasoning and keep cooking for 2-3 more minutes, while stirring from time to time.
Remove the kale leaves from their stems (we'll need the leaves only), cut them coarsely, place in a salad bowl, and use the other 2 table spoons of olive oil and some salt to massage the leaves for a couple of minutes (this should take their mild bitterness away, plus it turns them greener).
Make the gravy: soak the cashews in water for a few hours or in hot water for a few minutes (or not at all if you own a high speed blender), drain, and place in a blender along with ¼ to ½ a cup water, 2 table spoons lemon juice and ½ a tea spoon salt (start with a bit of water, then add more gradually as needed until you reach the right texture, yogurt like texture).
Mix all salad ingredients, pour the gravy on top, and serve.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a1%d7%9c%d7%98-%d7%a7%d7%99%d7%99%d7%9c-%d7%95%d7%92%d7%a8%d7%92%d7%99%d7%a8%d7%99-%d7%97%d7%95%d7%9e%d7%95%d7%a1-%d7%91%d7%a8%d7%95%d7%98%d7%91-%d7%a7%d7%a9%d7%99%d7%95-%d7%a7%d7%a8%d7%9e%d7%99/