Middle Eastern Kale Salad with Feta | Crisp & Savory

Preheat the oven to 200 °C top/bottom heat. Rinse the chickpeas, drain well, and spread onto a baking sheet lined with baking paper. Toss with 1 tbsp olive oil, cumin, salt, and pepper. Roast in the oven for approx. 20 minutes until wonderfully crispy. Add the walnuts for the final 5 minutes and gently toast them along.

Thoroughly wash the kale, pat dry, and remove the tough stems. Tear the leaves into bite-sized pieces and place them in a large bowl. Add the juice of half an organic lemon, 1 tbsp olive oil, and a pinch of salt. Massage the kale vigorously with your hands for 2 to 3 minutes until the leaves become tender and turn a deep dark green.

For the velvety dressing, whisk together the tahini, the remaining lemon juice, grated garlic, liquid honey, 1 tbsp olive oil, and 2–3 tbsp lukewarm water until creamy. Season to taste with salt and pepper.