First posted: Oct 24, 2017

Kale and Chickpea Salad Jars


By far one of my favourite kitchen tricks is following the mantra of ‘cook once, eat twice’. And salad jars are the perfect way to bring that to life. Find some time before the madness of a new week, and cook some of your favourite grains and veg in advance, massage a bunch of kale until it’s beautiful and tender and full of flavour, whip up a batch of salad dressing, toast a giant jar of mixed seeds, and then divide everything between pretty salad jars, stash in the fridge and grab and go in the mornings!
Also, thanks to my friends at Faithful to Nature for collaborating on this recipe with me, and for supplying the best quality pantry ingredients to bring this recipe to life. And guess what?! You can get R100 OFF any order over R350 with the code SARAH – yay!



Cooks in:        Serves:2

  • 2 small heads beetroot (or equivalent weight in butternut or pumpkin cubes)
  • 1/4 cup quinoa
  • 2 Tbsp pumpkin seeds
  • 2 Tbsp sunflower seeds
  • 4 heaped cups chopped kale (about 400g)
  • 1 tin lentils or chickpeas, drained 100g
  • feta or soft goats cheese
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh basil
  • 1 ripe avocado, peeled and roughly chopped
Honey and Mustard Dressing
  • ¼ cup olive oil
  • 2 Tbsp apple cider vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Pinch salt
  • Whisk together and adjust to taste
  • Loosen with a little warm water if you like
Creamy Yoghurt and Herb Dressing
  • 1/3 cup natural yoghurt
  • 1 Tbsp mayonnaise (optional)
  • 1 Tbsp olive oil
  • 2 tsp lemon juice
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh mint or basil
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper to taste
  • Mix ingredients together and check for seasoning

What to do

1. Steam the beetroot until tender (aobut 20 mintues) and cook the quinoa in ½ cup hot water or according to packet instructions.

2. Add all of the seeds to a small non-stick pan and toast gently over a low heat, stirring from time to time, until golden and fragrant. Remove from the heat and set aside to cool. (Tip: I like to keep a jar full of these mixed roasted seeds at the ready in my pantry to toss into salads whenever I feel like some extra crunch).

3. To a large mixing bowl, add your kale, along with 1 Tbsp olive oil and 1 Tbsp lemon juice or apple cider vinegar and a pinch of salt and ‘massage’ gently with your hands until the fibres have broken down and it is quite pliable, about 1 minute (this step is optional but make the kale more tender and easier to digest).

4. Layer in all of the remaining ingredients and set aside while you make the dressing. Dress just before serving and divide into large bowls, or layer into large glass jars to eat on the go.

Photo Credit @Curtis Gallon

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