Warm Kale and Chickpea Salad

IMG_7007Seeing as though I was lucky enough to find some kale, I obviously bought every single stalk that the market had to offer. Unfortunately, like all fresh fruits and vegetables, it has an expiration date. Therefore, seeing as though I made divine kale chips yesterday, I decided to make a warm kale and chickpea salad today.

 

Why chickpeas? Because other than looking beautiful next to the deep green of the kale, they are full of insoluble fiber which is great for digestive health. Chickpeas (garbanzo beans) also help keep blood sugar

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Photo cred: goodeats.com

levels stable, they increase protection against disease and they boost digestion. Furthermore, chickpeas boast high quantities of essential vitamins and minerals: iron, zinc, folate (folic acid), phosphorous and B vitamins. Plus, they are delicious and incredibly satiating for a non-meat eater like myself. (We love legumes!)

I topped this salad with my go-to tahini dressing to give it a perfect amount of bitter tang and I have to say, it was really quick to prepare, perfectly balanced, and totally yummy.

Warm kale and chickpea salad

Ingredients:

  • 1 cup cooked chickpeas (I buy mine dried, soak them for 12 hours and then boil them for about 2 hours but you can buy canned chickpeas)
  • 1 bunch of kale (about 15 stalks), washed, free of stems and chopped into strips
  • 2 cloves of garlic
  • 1 lemon
  • red pepper flakes
  • sea salt
  • ¼ cup organic tahini
  • extra virgin olive oil

IMG_6996Directions:

For the dressing (I normally make a double batch and then store the rest for another day):

  • Blend together the tahini, 1 tbsp of olive oil, ½ garlic clove, the juice of ½ lemon and a pinch of salt. Slowly add water until the dressing becomes the desired consistency. (I normally use between 3 tbsp and ¼ cup of water

For the salad:

  • Sautee the chickpeas in a teaspoon of heated olive oil and 1 ½ cloves of crushed garlic.
  • After a minute, sprinkle about a teaspoon of hot pepper flakes and wait until the chickpeas start crackling.
  • Add the chopped kale and juice of ½ lemon and sautee for another 1-2 minutes.
  • Take off the heat before the kale wilts too much.
  • Plate and drizzle on the tahini dressing.
  • Serve and enjoy!

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