---
title: "Ethiopian Chickpea & Kale Salad with Berbere, Bulgur, and Sundried Tomato"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ethiopian-chickpea-and-kale-salad-with-berbere-bulgur-and-sundried-tomato-5615488fd2cb9554e8b4567
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Tree Nuts
tags:
  - Vegan
rating: 3.0
rating_count: 1100
source_chef: Recipe Development Team
nutrition:
  calories: 793
  protein: 33
  fat: 31
  saturated fat: 3
  carbohydrates: 96
  sugar: 9
  fiber: 21
  sodium: 296
image: "https://images.recipes.furrysalamander.com/African%20Recipes/ethiopian-chickpea-kale-salad-with-berbere-bulgur-and-sundried-tomato.avif"
---
![Step 1](step-1.jpg)
Preheat oven to 425 degrees. Drain and rinse @chickpeas{2%box}. Smash one clove of @garlic{4%clove} with the flat of a knife. Toss the chickpeas on a #baking sheet{} with @berbere{2%tsp}, the smashed garlic, @olive oil{5%tbsp}(use ½ tablespoon), and a large pinch of salt and pepper. Place in the oven and roast until golden brown and crispy, ~{20-25%minutes}.

Bring @water{1%cup} to a boil in a #large pot{}. Once boiling, add the @bulgur wheat{1.5%cup} and reduce to a simmer for ~{10-12%minutes}, until tender.

![Step 3](step-3.jpg)
Prep the vegetables: remove and discard the kale stems, then thinly slice the @kale{24%oz}. Thinly slice the @sun-dried tomatoes{4%oz}. Mince or grate the remaining garlic clove. Mince the @shallot{2%unit}. Chop the @cilantro{½%oz} and @mint{½%oz} leaves, keeping both separate.

Make the vinaigrette: in a #medium bowl{}, whisk together @sherry vinegar{4%tbsp}, the minced garlic, some shallot to taste, @tomato paste{4%tsp}(use 2 teaspoons), and 2 tablespoons of the olive oil. Season with salt and black pepper.

![Step 5](step-5.jpg)
In a #large bowl{}, toss together the kale, sundried tomatoes, and half the vinaigrette. Massage the kale with your hands for ~{1-2%minutes}, until slightly softened. Season with salt and pepper.

When the chickpeas are ready, toss them into the kale along with @almonds{2%oz} and the mint.

![Step 7](step-7.jpg)
When the bulgur is ready, toss it into the remaining vinaigrette. Season with salt and pepper.

Plate the bulgur and top with the kale salad. Enjoy!