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Ethiopian Chickpea & Kale Salad with Berbere, Bulgur, and Sundried Tomato

Ethiopian Chickpea & Kale Salad with Berbere, Bulgur, and Sundried Tomato

Hearty bulgur, tender chickpeas, and kale are tossed with smoky berbere and tangy sundried tomato for a vibrant salad with bold Ethiopian-inspired flavor.

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Ingredients

For 2 servings

  • 1 ounce Almonds
  • 1 teaspoon Berbere
  • ¾ cup Bulgur Wheat
  • 1 box Chickpeas
  • ¼ ounce Cilantro
  • 2 clove Garlic
  • 12 ounce Kale
  • ¼ ounce Mint
  • 1 unit Shallot
  • 2 tablespoon Sherry Vinegar
  • 1.5 ounce Sun-Dried Tomatoes
  • 2 teaspoon Tomato Paste

Additional Ingredients

  • 2.5 tablespoon Olive Oil
Ethiopian Chickpea & Kale Salad with Berbere, Bulgur, and Sundried Tomato
PDF
DifficultyEasy
Total Time35m
Calories793
Protein33g
Carbs96g
Fat31g
Tags:
VeganProtein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🌾Wheat

Swaps and substitutions

For a gluten-free version, swap the bulgur for quinoa, millet, or another gluten-free grain. To avoid tree nuts, leave out the almonds and use toasted seeds for crunch; the rest of the salad stays vegan and hearty.

What to serve with it

Serve with warm flatbread or a simple grain pilaf to make it more filling, and add a crisp cucumber-tomato salad for freshness. A tangy yogurt-style sauce or lemon wedges also works well with the bold spice and earthy greens.

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