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Chickpea Kale Salad
If you're craving something light, refreshing, and packed with plant-based power, this LEMON KALE CHICKPEA SALAD hits every note. Bright citrus, hearty greens, and protein-packed chickpeas come together in a vibrant, nutrient-dense dish that's as satisfying as it is simple.
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Servings: 2
Calories: 149kcal
Ingredients
- 2 tbsp extra-virgin olive oil divided
- ½ white onion chopped
- 1/3 cup red pepper deseeded and finely chopped
- 3 cloves garlic finely chopped
- 1 tsp lemon zest
- ⅛ tsp red pepper flakes
- ½ tsp sweet smoked paprika divided
- 1 can chickpeas drained and rinsed
- 2 cups chopped kale
Instructions
- In a large frying pan, heat half the olive oil and add the chopped onion and red peppers.
- Saute for 3 minutes or until soft and fragrant.
- Add the minced garlic, chili flakes and lemon zest. Stir and cook for an additional minute.
- Add ½ tsp paprika, chickpeas and ¾ cup water. Simmer on low for 10 minutes or until the chickpeas are tender and the liquid is of a saucy consistency.
- Add the chopped kaleand simmer for an additional 2 minutes. Remove from heat.
- Toss the chickpea and kale mixture with the lemon juice.
Nutrition
Serving: 1g | Calories: 149kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 7mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 37mg | Calcium: 18mg | Iron: 0.4mg
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