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Turmeric Roasted Fennel, Chickpeas and Kale Salad

Hana, Nirvana Cakery
  • minutes
  • Serves 2 to 4

INGREDIENTS

1

Coriander, fresh

1

large bunch Curly kale

1

Fennel, bulb

3

Garlic cloves

1 tsp

Ginger, fresh

1/4

Lemon, juice

1

Sea salt

1 pinch

Sea salt

1 tsp

Turmeric

4 tbsp

Olive oil

1

X400g can chickpeas (1½ cup)