Black Chickpea, Pomegranate & Cavolo Nero Salad Recipe | Abel & Cole
Black Chickpea, Pomegranate & Cavolo Nero Salad
Clock Image
Total: 25 mins
Brimming with winter greens, sweet seasonal fruit, warming spices and nutty, protein-packed pulses, this superb salad will set you up for the day and the season.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
502 kcal
(per portion)
Ingredients you'll need
  • 200g cavolo nero
  • 400g tin of black chickpeas
  • 1 garlic clove
  • 250g cherry vine tomatoes
  • 2 tsp cumin seeds
  • 2 tsp ras al hanut
  • A handful of mint, leaves only
  • 1 tbsp tahini
  • 1 orange
  • 1 pomegranate
From your kitchen
  • Sea salt
  • 1 tbsp olive oil
You'll need
  • Large pan with lid
Step by step this way
  • 1.

    Bring a large pan of salted water to the boil. Trim the dry ends from the cavolo nero and roughly chop the leaves. Drain and rinse the chickpeas.

  • 2.

    Add the cavolo nero to the boiling water and cook for 1 min. Add the chickpeas to the pan and cook for 1 min more. Drain and set aside.

  • 3.

    Peel and thinly slice the garlic. Halve the cherry vine tomatoes.

  • 4.

    Pop the pan back on the heat. Add 1 tbsp olive oil, the garlic and 2 tsp cumin seeds. Sizzle for 30 secs, then add the cavolo nero and chickpeas. Stir in 2 tsp ras al hanut, along with a good pinch of salt. Fold the cherry tomatoes through the veg and chickpeas, then take the pan off the heat.

  • 5.

    Pick the mint leaves off their stalks (you can use the stalks to make tea or infuse oil). Finely chop the leaves and fold them into the pan . Set aside.

  • 6.

    In a small bowl, whisk 1 tbsp each tahini and olive oil with 2 tbsp juice from the orange. Halve the pomegranate and hold 1 half in the palm of your hand, cut-side-down, over the bowl. Bash the pomegranate with a wooden spoon and the seeds should fall through your fingers into the bowl. Pull out any reluctant seeds. Repeat with the other pomegranate half.

  • 7.

    Scatter the pomegranate seeds over the spiced cavolo nero, chickpea and tomato salad. Dollop the orange tahini dressing over the top. Divide between 2 plates and serve warm or cold.