Kale, Chickpea, Mint And Preserved Lemon Salad | FOOD MATTERS®

Ingredients

• 1 garlic clove, finely crushed
• ½ teaspoon finely shredded mint leaves
• 2 tsp lemon juice
• 150 g kale, finely shredded
• 1 tbsp preserved lemon rind, thinly sliced
• ¼ tsp cumin seeds
• ¼ tsp fennel seeds, lightly toasted and crushed
• ¼ tsp red chili flakes (optional)
• 1 tbsp oil
• salt, to taste
• 180 g cooked chickpeas, lightly crushed with the back of a fork