We discovered the Bold Bean Co in the middle of last year and what a hit they have been with Greencity customers and members too! They produce premium, heirloom beans which are cooked slowly in small batches and poured into glass jars. Unlike supermarket canned beans which are boiled rapidly, this slow cooking allows the beans to maintain their individual flavours and also gain a gorgeously creamy texture too. With Veganuary well and truly upon us and seeing as we’re on the lookout for new ways to incorporate seasonal plant based food into our diet, we asked the team behind Bold Bean Co to provide a recipe. We have recently Queen Carlin Peas to our Bold Bean Co range- these are grown in the UK and have a similar texture and flavour to chickpeas- without the airmiles!  

Serves: 4
Prep time: 10 minutes
Cooking time: 30 minutes



    • 1 tbsp oil
    • 200g kale, tough stalks removed
    • 2 handfuls of almonds
    • 1 x 700g jar Bold Bean Co Queen Carlin Peas
    • 50g medjool dates, pitted and chopped into smaller than bite size pieces
    • A handful of fresh parsley leaves (roughly 10g), roughly chopped

For the dressing:

      • 3 tablespoons tahini
      • 1 tablespoon Greek vegan or natural vegan yogurt
      • 1 garlic clove, finely grated
      • The juice of ½ lemon



1. Preheat the oven to 160C.

2. Put the kale and almonds into a roasting tray and toss with the olive oil, a good pinch of sea salt and plenty of cracked black pepper. Roast for 25-30 minutes until the kale is slightly charred and the almonds turning golden.

3. Meanwhile, add all the dressing ingredients to a mixing bowl and mix well to combine. You may need to add a splash of water to loosen, you’re looking for a drizzle-able consistency.

4. Once the kale is looking crispy, tip into a large mixing bowl with the almonds followed by the carlin peas, dates and parsley. Drizzle over the dressing and toss well to coat.

Serving Suggestions:

    • Enjoy as a light salad for lunch.
    • Serve with bulgur wheat, for a heartier, Middle Eastern style salad
    • Keep it local and bulk out with locally grown barley
    • Try the salad warm as a side dish for vegan roast dinner

Thanks so much to Hannah from Bold Bean Co for providing this delicious recipe!!