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Turmeric Roasted Fennel, Chickpeas and Kale Salad

February 23, 2016 By Hana 22 Comments

Turmeric Roasted Fennel, Chickpeas and Kale Salad

I had a huge bunch of kale yesterday that needed using up and I fancied doing something quite different and interesting with it. And this is what I came up with – Turmeric Roasted Fennel, Chickpeas and Kale Salad. It’s utterly scrumptious, looks beautiful with the golden colours from turmeric and is perfectly wholesome.

Turmeric Roasted Fennel, Chickpeas and Kale Salad

I’ve roasted everything, even the kale in the oven. It’s February, it’s cold and I crave warm comfort foods. The fennel and the chickpeas can be roasted on the same baking sheet, they take about 30 minutes to roast. And then you will need a separate one for the kale, which took me about 10 minutes to roast, although you can leave the kale in the oven longer for more crispy finish. At the end I’ve tossed everything with some ginger dressing to compliment the turmeric and chopped fresh coriander, yum. You could have this for lunch on it’s own or just as a side dish for a more substantial meal. Enjoy:)

Turmeric Roasted Fennel, Chickpeas and Kale SaladTurmeric Roasted Fennel, Chickpeas and Kale Salad

Turmeric Roasted Fennel, Chickpeas and Kale Salad
 
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Author: Hana, Nirvana Cakery
Serves: 2-4 servings
Ingredients
  • 1 fennel bulb
  • 1x400g can chickpeas (1½ cup)
  • 3 garlic cloves, halved
  • 1tsp turmeric
  • sea salt
  • 2tbsp olive oil
  • large bunch of curly kale
  • fresh coriander to garnish, optional

  • Dressing:
  • 1tsp fresh ginger, peeled and grated
  • 2tbsp olive oil
  • ¼ lemon, juice
  • pinch of sea salt
Instructions
  1. Preheat the oven to 200°C (390F)
  2. Cut fennel into 8 wedges, place into a bowl and toss with ½tsp turmeric, sea salt and ½tbsp olive oil. Place onto 1 side of a baking sheet.
  3. Drain chickpeas, pat dry and place into a bowl. Add garlic and toss with ½tsp turmeric, sea salt and ½tbsp olive oil. Place onto a baking sheet next to the fennel. Bake for about 30min stirring in between.
  4. Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min stirring in between.
  5. Mix all of the ingredients for the dressing.
  6. Once everything is baked, toss together and drizzle with the salad dressing. If you like garnish with some chopped fresh coriander.
  7. Enjoy!
3.5.3251

 

Turmeric Roasted Fennel, Chickpeas and Kale Salad

Filed Under: All, Dairy free, Gluten free, Lunch and Dinner, Vegan

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Comments

  1. Sasha @ Eat Love Eat says

    February 23, 2016 at 7:32 pm

    This looks gorgeous, Hana! I love fennel, but don’t cook with it anywhere near often enough!

    Reply
    • Hana says

      February 23, 2016 at 8:09 pm

      Thank you Sasha! Same me, I usually just eat some raw in a salad, but it tastes great roasted too, especially in winter. x

      Reply
  2. Lynne says

    February 23, 2016 at 7:36 pm

    I think roasting everything and then tossing with dressing is genius and scrumptious. Fantastic colors and I bet the textures are wonderful, too.

    Reply
    • Hana says

      February 23, 2016 at 8:13 pm

      Thank you Lynne! I’m really happy how it came together and you’re right, it does taste great and pretty comforting too:) x

      Reply
      • tee says

        November 30, 2018 at 6:52 pm

        what could you use in the dressing if you cant have lemon. and am I reading this right to bake it at 200? that seems low!

        Reply
        • Hana says

          November 30, 2018 at 7:55 pm

          Hi Tee, you could add little raw apple cider vinegar instead or use different dressing – simple tahini or cashew sauce would be lovely too. I bake this on 200C which is about 390F. Hope you like it :)

          Reply
  3. Sarah | Well and Full says

    February 25, 2016 at 4:47 pm

    Echoing Lynne’s comment… I think it’s genius that you roasted the kale! It makes it much more easy to digest too! :D

    Reply
    • Hana says

      February 25, 2016 at 9:55 pm

      Thank you Sarah for your lovely comment! I’m not a big fan of raw kale and roasting it makes it actually really tasty:) x

      Reply
  4. Melissa says

    August 23, 2016 at 2:35 am

    I don’t usually post on blogs but had to say, I LOVE braised fennel which is how I found this recipe on Pinterest. Had all the ingredients laying around and whipped this up on a lazy Sunday. WOW! My boyfriend and I LOVE it. He wants this to be in my weekly rotation.

    I added some chilli flakes to the dressing to give it some kick but followed word-for-word. THANK YOU! This is our new favourite MEAT FREE MONDAY dish!

    Reply
    • Hana says

      August 23, 2016 at 6:25 pm

      Hi Melissa, thank you so much for this comment! I’m so happy this salad was such a success! I really love it myself, which reminds me, I must make it again too:) x

      Reply
  5. Deb says

    April 9, 2017 at 11:04 pm

    What to use instead of turmeric? I’m extremely allergic to it.

    Reply
    • Hana says

      April 14, 2017 at 9:54 pm

      Hi Deb, you can just leave it out or use any other of your favourite spices – cumin, ground coriander, paprika or cayenne would all work well too.

      Reply
  6. Staci says

    May 8, 2017 at 1:11 am

    Is this salad tasty when eaten cold or should it be eaten heated up if I’m making it for the next day?

    Reply
    • Hana says

      May 12, 2017 at 9:09 pm

      Hi Staci, it’s the best eaten straight away, but you can happily eat it cold too! I do :)

      Reply
  7. Bree says

    July 17, 2017 at 10:59 pm

    Can you be more specific about which ingredients to mix for the dressing? All of the ingredients are in one list, but some are for roasting. Thank you!

    Reply
    • Hana says

      July 19, 2017 at 8:34 pm

      Hi Bree, all of the dressing ingredients are written separately. I’ve made it even more clear now.

      Reply
  8. Judy says

    August 18, 2017 at 4:12 pm

    I made this for dinner last night and am currently eating the leftovers for breakfast. It’s wonderful! I had never used fresh fennel before but saw it at the farmer’s market and couldn’t resist buying it. I searched Pinterest to find a way to use it and came across your recipe. It was so easy to make and was so delicious. I’ll be buying fennel at next week’s farmer’s market too !

    Reply
    • Hana says

      August 20, 2017 at 8:47 pm

      Hi Judy, thank you so much for coming back and leaving me this lovely comment! I’m so happy that you’ve enjoyed this recipe, it’s the perfect time to make it, fennel is just back in season :)

      Reply
  9. Judy says

    December 25, 2017 at 2:07 am

    The flavors in this are wonderful. I put it on top of a red leaf lettuce and that was dinner. Thanks for a great recipe!

    Reply
    • Hana says

      December 26, 2017 at 5:37 pm

      Hi Judy, I’m so happy you’ve enjoyed this recipe. Thank you so much for coming back and leaving me such lovely comment.

      Reply
  10. Julie says

    July 15, 2019 at 6:23 pm

    Uh, wow, this is fantastic! Thanks for sharing this really delicious recipe!

    Reply
    • Hana says

      July 18, 2019 at 9:23 pm

      You’re so welcome Julie! So happy you love it :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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