Ethiopian Chickpea & Kale Salad with Berbere, Bulgur, and Sundried Tomato

Name: Ethiopian Chickpea & Kale Salad with Berbere, Bulgur, and Sundried Tomato
Prep time: 15 min
Cook time: 20 min
Yield: 2
Ingredients: ¼ cup almonds; 2 tsp berbere; 1 tsp black pepper; 1 c bulgur wheat; 1 can chickpeas; ¼ cup cilantro; 2 cloves garlic; 1 bunch kale; ¼ cup mint; 2½ tbsp olive oil; 1 tsp salt; 1 unit shallot; 2 tbsp sherry vinegar; ½ cup sun-dried tomatoes; 2 tsp tomato paste; 1 c water

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#Vegan #Quick #High Protein #Grain Bowl

👥 2 servings 📊 Easy ⏱️ Prep Time: 15 minutes 🔥 Cook Time: 20 minutes source_chef: Recipe Development Team

🥘 Ingredients

almonds
¼ cup
berbere
2 tsp
black pepper
1 tsp
bulgur wheat
1 c
chickpeas
1 can
cilantro
¼ cup
garlic
2 cloves
kale
1 bunch
mint
¼ cup
olive oil
2½ tbsp
salt
1 tsp
shallot
1 unit
sherry vinegar
2 tbsp
sun-dried tomatoes
½ cup
tomato paste
2 tsp
water
1 c

🍳 Cookware

medium bowl
large bowl

1

Preheat oven to 425 degrees. Drain and rinse chickpeas . Smash 1 garlic clove with the flat of your knife. Toss chickpeas on a baking sheet with berbere , smashed garlic, ½ tbsp olive oil , and a large pinch of salt and black pepper . Place in oven and roast ⏱️ 20 minutes until golden brown and crispy.

chickpeas: 1 can, garlic: 2 cloves, berbere: 2 tsp, olive oil: 2½ tbsp, salt: 1 tsp, black pepper: 1 tsp
2

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

water: 1 c, bulgur wheat: 1 c
3

Prep vegetables: remove and discard stems, then thinly slice kale . Thinly slice sun-dried tomatoes . Mince remaining garlic clove. Mince shallot . Chop mint and cilantro leaves, keeping both separate.

kale: 1 bunch, sun-dried tomatoes: ½ cup, shallot: 1 unit, mint: ¼ cup, cilantro: ¼ cup
4

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

sherry vinegar: 2 tbsp, tomato paste: 2 tsp
5

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.
6

When chickpeas are ready, toss them into the kale along with almonds and mint.

almonds: ¼ cup
7

When bulgur is ready, toss it into remaining vinaigrette. Season with salt and black pepper.
8

Plate bulgur and top with kale salad. Enjoy!