---
title: Ethiopian Chickpea & Kale Salad with Berbere, Bulgur, and Sundried Tomato
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ethiopian-chickpea-and-kale-salad-with-berbere-bulgur-and-sundried-tomato-56154847fd2cb9554e8b4567
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens: [Wheat, Tree Nuts]
tags: [Vegan, Quick, High Protein, Grain Bowl]
rating: 3.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Berbere spice adds unique warmth to chickpeas and dressing
  - theme: Ease
    text: Simple assembly makes a great quick weeknight meal
image: "https://images.recipes.furrysalamander.com/African%20Recipes/ethiopian-chickpea-kale-salad-with-berbere-bulgur-and-sundried-tomato.avif"
---
Preheat oven to 425 degrees. Drain and rinse @chickpeas{1%can}. Smash 1 @garlic{2%cloves} clove with the flat of your knife. Toss chickpeas on a baking sheet with @berbere{2%tsp}, smashed garlic, ½ tbsp @olive oil{2½%tbsp}, and a large pinch of @salt{1%tsp} and @black pepper{1%tsp}. Place in oven and roast ~{20%minutes} until golden brown and crispy.

Bring 1 cup @water{1%cup} to a boil in a large pot. Once boiling, add @bulgur wheat{1%cup} and reduce to a simmer ~{10%minutes} until tender.

Prep vegetables: remove and discard stems, then thinly slice @kale{1%bunch}. Thinly slice @sun-dried tomatoes{½%cup}. Mince remaining garlic clove. Mince @shallot{1%unit}. Chop @mint{¼%cup} and @cilantro{¼%cup} leaves, keeping both separate.

Make vinaigrette: in a #medium bowl{}, whisk together @sherry vinegar{2%tbsp}, minced garlic, shallot, 2 tsp @tomato paste{2%tsp}, and 2 tbsp remaining olive oil. Season with salt and black pepper.

In a #large bowl{}, toss together kale, sun-dried tomatoes, and half the vinaigrette. Massage kale with hands ~{1%minutes} until slightly softened. Season with salt and black pepper.

When chickpeas are ready, toss them into the kale along with @almonds{¼%cup} and mint.

When bulgur is ready, toss it into remaining vinaigrette. Season with salt and black pepper.

Plate bulgur and top with kale salad. Enjoy!