Ingredients
Scale
- 3–4 large handful of kale
- 2 small sweet apples
- 1 can of chickpeas (400 gr)
- 100 gr ciabatta or 2–3 slices of bread of your choice
- 1 shallot
- 4 tbsp of nuts and seeds (I used pine nuts, pumpkin, sunflower and hemp seeds)
- 1 tsp dried herbs (Herbs de Provence in my case)
- olive oil
- salt, pepper
- for the pesto:
- 1 handful of pine nuts
- 2 large handful of basil
- 2 cloves of garlic
- juice of a lime
- 2 tbsp olive oil
- 1/2 cup of water
- salt, pepper
Instructions
- Heat up a bit of olive oil in a frying pan. Cut the bread into small pieces and add to the pan. Season with salt, pepper and herbs. Stir them a few times until they get toasty (about 5 minutes).
- Add all the ingredients for the pesto to a food processor and blend until smooth.
- Prepare the kale by removing the stems and tearing them into small pieces. Add the leaves to a big bowl with the pesto/dressing and massage the leaves with your hands for 2 minutes. Add the washed chickpeas, the croutons, roasted seeds, sliced apples and shallots. Mix well together. Enjoy!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salad