We eat a lot of salad.  I hardly ever share the recipes over here, as I usually am tossing together ingredients, splashing on some olive oil along with fresh citrus or vinegar and then serving it.  Some of these salads are mind blowing such as this one that was created last winter using a bunch of leftover ingredients.  It was so good that we decided to remake it, which meant paying attention, writing ingredients down and putting it together.  Since this recipe for Freekeh Kale Salad with Crispy Harissa Chickpeas has become a Chez Us staple.

Freekeh Kale Salad with Crispy Harissa Chickpeas


I wrote about Freekeh a few weeks back, and this happens to be one of my favorite ways to use it.  Freekeh is an excellent way to add texture as well as protein to the salad, making it a meal by itself.  Usually, I only serve some warmed lavash and hummus along with it.  Being big texture freaks over here, the more, the better.  Right?  There are radishes, along with some shallots and our new favorite crispy Rosey Harissa Chickpeas added to mix to brighten each bite.  Wait until you try those crispy Harissa Chickpeas!  Did I mention the baby kale?  I am going to be terribly sad when it goes out of season, but don’t fret as you can us thinly sliced kale instead.  A pure Meyer lemon dressing along with tangy feta cheese is all that is left to round out this salad, making it a great recipe.


Freekeh Kale Salad with Crispy Harissa Chickpeas



Serves 2

Freekeh Kale Salad with Crispy Harissa Chickpeas

Save RecipeSave Recipe


  • 1 cup of chickpeas
  • 2 teaspoons olive oil
  • generous sprinkle of Herby Harissa
  • 1/2 small shallot, finely minced
  • 3 tablespoons olive oil
  • 1 tablespoon Meyer lemon juice
  • 3 cups baby kale or thinly sliced kale
  • 1 cup cooked freekeh
  • 6 radishes, thinly sliced
  • 3 tablespoons crumbled feta
  • maldon salt
  • fresh cracked black pepper

How To

  1. Preheat oven to 400.
  2. Toss the chickpeas with 2 teaspoons olive oil.  Place into the oven and roast until lightly golden and slightly crispy;  about 10 - 12 minutes.  Stir every so often.
  3. Remove from the oven and sprinkle with the herby Harissa.  Set aside to cool
  4. In a small jar or bowl add the shallot, olive oil and Meyer lemon juice.  Either shake the jar (with a lid on it) or whisk until emulsified and smooth.
  5. Toss the kale and freekeh with half of the dressing, then place onto a serving platter.
  6. Scatter the radishes, feta and crispy chickpeas over the top.  Sprinkle with Maldon salt and black pepper.
  7. Serve.
  8. Eat.




(Visited 645 times, 1 visits today)
Tagged with →