Jewelled Carrot, kale & Chickpea Salad

A simple, nutrient-dense salad that works well as a light lunch or alongside a main. It’s rich in fibre, plant diversity, and healthy fats, which can support digestion, satiety, and overall metabolic health.

Ingredients

Serves 6-8 as a side

• 200g curly kale, thick stalks removed

• 3 med-large carrots, grated

• ½ jar chickpeas (e.g. Bold Beans), drained and rinsed

• 2–3 tbsp extra virgin olive oil

• 1–2 tbsp red wine vinegar or apple cider vinegar

• Sea salt and black pepper, to taste

• Handful of pomegranate seeds

• Squeeze of fresh lemon juice

Method

1. Add the kale to a large bowl and drizzle over the olive oil.

2. Massage the kale with your hands for 2–3 minutes until it softens and reduces to roughly half its volume.

3. Add the grated carrots, chickpeas, and vinegar. Toss well to combine.

4. Season with sea salt and black pepper.

5. Finish with pomegranate seeds and a squeeze of fresh lemon juice.

Why it works:
➡️ High fibre → supports gut health and helps keep you fuller for longer
➡️ Healthy fats from olive oil → support hormone production and absorption of fat-soluble nutrients
➡️ Diverse plant compounds → contribute to a more resilient gut microbiome
➡️ Naturally rich in vitamin C → supports skin and immune function