Chickpea Kale Salad with Quick Pickled Onions

Injecting a bit of colour with my current obsession…pickled onions!!!

Most people have heard of apple cider vinegar and a lot of people purely associate it with it being a morning shot potentially added to your lemon water.

I use it so much in my cooking, in salad dressings, sauces, and pickling all the things.

Pickled onions elevate most dishes in an instant…not just by adding an incredible pop of flavour, but a beautiful pop of colour! I’m loving adding a touch of pink to my greens, the too colours just totally compliment one another and I’m all for a meal that is aesthetically pleasing as well as delicious.

I also feel it’s even more important for me to take some proper time out to sit down and savour my meals more than ever with our routines and socialising opportunities reduced to basics. Having something new, interesting, and super tasty, gives me something to look forward to, and we all need the little things right now!

Recipe created for Lifeforce, this is not a sponsored post.

Chickpea Kale Salad with Quick Pickled Onions

Print Recipe
By Serves: 2 Prep Time: 10 minutes Cooking Time: 15 - 20 minutes


  • **For the Pickled Onions**
  • 2-3 small red onions finely sliced
  • 250ml warm/hot water
  • 60ml Lifeforce apple cider vinegar
  • ½ tsp salt
  • 1 tbsp maple syrup
  • **For the Salad**
  • 1 can of chickpeas, drained and rinsed well + ½ tbsp olive oil
  • ½ tsp cumin, ½ tsp coriander, ¼ tsp salt
  • 2 large handfuls of kale roughly chopped, stems removed + ½ tbsp olive oil
  • 2 tbsp tahini
  • ½ tbsp lemon juice
  • ¼ tsp garlic powder
  • 2 tsp maple syrup
  • 1-2 tbsp water



Add finely sliced onions to a jar.


Mix together hot water, salt, vinegar and maple syrup in a jug.


Allow the salt to dissolve and then pour the mixture over the onions, making sure they’re submerged. If they’re not, just top up the water mixture with cold water.


Seal the jar and place into the fridge for at least 30 minutes. They should keep in the fridge for up to three weeks if you make a bigger batch.


Place chickpeas into a bowl, pour over ½ tbsp of olive oil, add salt, cumin and coriander.


Place into the oven for 20 - 30 minutes or an air fryer for 10-12 minutes; cook until crispy.


Place kale into a large bowl, pour over the olive oil and massage just for a couple of minutes to soften it.


Whisk together tahini, lemon juice, garlic powder and maple syrup in a jug or bowl. Add water to reach a smooth drizzle worthy consistency. Season with a little salt to your own taste. Set to one side.


Assemble salad with kale, chopped tomato, cucumber, crunchy chickpeas and pickled onion. Drizzle over some tahini dressing and serve with some flat bread.


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