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Baby Kale & Chickpea Salad

Baby Kale & Chickpea Salad with Harissa Mayonnaise

Brought to you by: OcadoLife
    4 serving
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Using plump, creamy Navarrico chickpeas from a jar makes this salad extra special.
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Ingredients

  • 8 free range eggs
  • 220g fine asparagus
  • 2 large avocados, ripe
  • 2 lemons, juice
  • 120g baby kale
  • 2 heaped tbsp mixed herbs
  • 400g Navarrico chickpeas, drained
  • 1 tbsp olive oil, plus extra to drizzle
  • 4 tbsp mayonnaise, (for the dressing)
  • 2 tbsp rose harissa, (for the dressing)

Method

Step 1

Bring a small pan of water to the boil, add the eggs and gently cook for 5 mins, drain and run under cold water for 2 mins, then peel the shells off and set aside.

Step 2

While the eggs are cooking, in a non-stick pan add the olive oil, some seasoning and the asparagus tips. Stir-fry for 2 mins on a high heat, keeping them moving, then remove onto a plate and set aside.

Step 3

Make the dressing by combining the mayonnaise and harissa in a small bowl with some seasoning.

Step 4

Halve the avocados, remove the stones and scoop the flesh out with a spoon. Slice into chunks and squeeze a touch of the lemon juice over the top to stop the flesh going brown.

Step 5

Serve the baby kale, micro herbs and chickpeas out onto four plates, lightly drizzle with olive oil, the remaining lemon juice and season.

Step 6

Cut the peeled eggs in half and arrange on top of the salad with the asparagus and avocado. Finish off with a big dollop of harissa mayonnaise.

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