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🥗 Creamy Kale Salad with Roasted Chickpeas and Egg

522 kcal · 30 min · 4 servings

Ingredients

• 5 eggs
• 700 g kale
• salt
• 0.5 handful red cress (10 g)
• 1 clove garlic
• 1.5 tbsp lemon juice
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 20 g finely grated Emmental
• 2 tbsp yogurt (3.5% fat) (15 g each)
• 40 ml rapeseed oil
• 1 tsp cayenne pepper
• 1 tsp honey
• 100 g chickpeas (can; drained weight)
• 100 g almond kernels
• 0.5 tsp paprika powder
• 80 g vegetarian hard cheese (35% fat in dry matter)

Instructions

1. 1. Bring a pot of water to a boil.
2. 2. Carefully place four eggs into the boiling water.
3. 3. Boil the eggs for 5 to 6 minutes until they are soft-boiled.
4. 4. Take the remaining raw egg and separate the yolk from the white.
5. 5. Set the yolk aside for the dressing.
6. 6. Use the egg white for another preparation.
7. 7. Remove the tough stems from the kale.
8. 8. Pluck the kale leaves off the stems.
9. 9. Wash the kale leaves thoroughly.
10. 10. Add the washed kale to the boiling salted water.
11. 11. Cook the kale for 2 to 3 minutes over medium heat.
12. 12. Drain the kale.
13. 13. Shock the kale immediately with cold water to stop the cooking process.
14. 14. Let the kale drain well.
15. 15. Tear the drained kale into small, bite-sized pieces.
16. 16. Wash the cress.
17. 17. Shake the cress dry.
18. 18. Peel the garlic.
19. 19. Place the garlic into a mixing cup.
20. 20. Add lemon juice to the mixing cup.
21. 21. Add vinegar to the mixing cup.
22. 22. Add mustard to the mixing cup.
23. 23. Add Worcestershire sauce to the mixing cup.
24. 24. Add grated cheese to the mixing cup.
25. 25. Add the reserved egg yolk to the mixing cup.
26. 26. Add yogurt to the mixing cup.
27. 27. Add oil to the mixing cup.
28. 28. Blend the ingredients until creamy.
29. 29. Add a little cold water if the sauce is too thick.
30. 30. Season the dressing with salt.
31. 31. Add 1/2 teaspoon of cayenne pepper to the dressing.
32. 32. Add honey to the dressing.
33. 33. Drain the chickpeas from the can.
34. 34. Rinse the chickpeas with water.
35. 35. Pat the chickpeas dry with a cloth.
36. 36. Preheat a non-stick pan without fat over medium heat.
37. 37. Place the almonds and chickpeas into the hot pan.
38. 38. Toast the almonds and chickpeas for 3 to 4 minutes while stirring constantly.
39. 39. Sprinkle the toasted ingredients with salt.
40. 40. Sprinkle the toasted ingredients with paprika powder.
41. 41. Sprinkle the toasted ingredients with the remaining cayenne pepper.
42. 42. Remove the toasted almonds and chickpeas from the pan.
43. 43. Let the toasted ingredients cool down.
44. 44. Arrange the kale on plates.
45. 45. Drizzle the dressing over the kale.
46. 46. Peel the boiled eggs.
47. 47. Halve the peeled eggs.
48. 48. Place the egg halves on the salad.
49. 49. Distribute the cress on the salad.
50. 50. Distribute the cooled almonds on the salad.
51. 51. Distribute the cooled chickpeas on the salad.
52. 52. Grate hard cheese over the entire salad.
53. 53. Season the finished salad with pepper.

Nutrition per serving

• kcal: 522
• Protein: 32 g · Fett/Fat: 37 g · Carbs: 14 g