A nutritious, delicious salad full of body-healing ingredients. Make the dressing and dukkah ahead of time, and keep handy for other salad creations. 






Skill level

Average: 3.4 (18 votes)


Pistachio dukkah

  • 280 g (10 oz/2 cups) shelled pistachios, roughly chopped
  • 225 g (8oz/1½ cups) sesame seeds
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • 35 g (1¼ oz/½ cup) shredded coconut
  • Finely grated zest of 2 lemons
  • 1 tbsp ground black pepper
  • 2 tsp sea salt

Turmeric and citrus dressing

  • 500 ml (17 fl oz/2 cups) olive oil
  • 2 tbsp apple cider vinegar
  • finely grated zest and juice of 1 lemon
  • finely grated zest and juice of 1 orange
  • finely grated zest and juice of 2 limes
  • ½ tsp finely grated ginger
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper


  • 720 g (24 oz/4 cups) cooked chickpeas
  • 1 bunch kale, trimmed and chopped
  • 2 carrots, coarsely grated or shredded into noodles
  • 2 yellow zucchini (courgette), coarsely grated or turned into noodles
  • 4 radishes, finely sliced
  • 1 cup mint leaves, chopped
  • 1 tsp ground cumin
  • finely grated zest of 3 lemons
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the dukkah, heat oven to 200°C (400°F) and line a baking tray with baking paper. Mix all the ingredients together, and spread evenly onto the prepared tray. Bake for 15 minutes, until toasted, then set aside to cool. The dukkah can be stored in an airtight container for up to 2 weeks.

To make the dressing, place all of the dressing ingredients into a blender and blend until smooth.

For the salad, combine the chickpeas, kale, carrots, zucchini, radishes, mint, cumin, 1 cup of dukkah and lemon zest in a large bowl.

Dress with 5 tablespoons of the vinaigrette (the unused portion will keep in an airtight container in the fridge for 2–3 weeks), season with salt and pepper and toss to coat. Serve with lemon wedges.