Kale, Chickpea and Roasted Beetroot Salad with Hummus and Yoghurt Dressing

Tonight I had the house to myself which meant I was free to cook up a storm and make an all-out girly, especially vegetarian dinner. Not that I can’t cook these kinds of dinners when Mr Hope is here, I just appreciate these meals more when it’s just me. Just me, my kale and my new found favourite lemony hummus and yoghurt dressing.

This salad is so easy to prepare but is so delicious, I just had to go back for seconds! The addition of chickpeas, roasted beetroot and roasted red onion makes the salad hearty and filling. It’s a great way to make use of kale that’s growing in the garden. My kale seemed to have given up and then with the arrival of Spring, it has literally gained a ‘second wind’. Just like a good athlete, it has taken off!

Not only did the kale make a simple yet immensely satisfying dinner but it will make the tastiest Saturday lunch. I think I’m going to need the motivation tomorrow, the weeds have taken over the garden and I seem to be a bit lost as to where the weeds stop and the actual garden begins! It’s a bit of a forest to be fair. But all things natural and all that, I’ve decided I’m going for a ‘rustic’ look.

Without any further garden chat, I will provide you with all you need to make this delicious super salad yourself. I hope you enjoy it as much as I did!

Serves 2-3 as a main or 4-6 as a side

2 red onions, peeled with each onion half cut into thirds
1 clove garlic, sliced
1 medium beetroot, peeled and cut into a similar size as the beetroot
1 Tbspn coconut oil, melted (or use olive oil)
Iodised coarse sea salt
Freshly ground black pepper
4 big handfuls of kale, stems removed and leaves washed and dried
1 can chickpeas, drained and rinsed
Handful of fresh mint leaves

Hummus & Yoghurt Dressing

2 Tbspn natural unsweetened Greek yoghurt
1 Tbspn garlic hummus
1 tsp chilli flakes
Freshly ground black pepper
Iodised salt
Juice of a half a lemon

Pre-heat the oven to 180°C.
Place the red onion, garlic and beetroot into a roasting dish and drizzle over the melted coconut oil (or olive oil). Season with salt and freshly ground black pepper. Roast for about 30 minutes or until softened and cooked. Set aside.
To make the dressing, place everything into a small bowl and whisk to combine.
Place the kale into your serving bowl and then scatter over the chickpeas, roasted red onion and beetroot (ensuring any coconut oil and juices are poured over the kale). Top with freshly torn mint leaves.
Drizzle over the hummus and yoghurt dressing.
Serve with fresh bread such as this gluten-free seeded bread