Crunchy Kale and Chickpea Salad
Ingredients
The salad
-
4
cups
kale, de-stemmed and washed
-
1
cup
chickpeas, drained and pat dry
-
1½
teaspoons
salt
-
2
teaspoons
ground black pepper
Lemon Poppyseed Dressing
-
1
tablespoon
lemon juice
-
a pinch
poppyseeds
-
1
tablespoon
Dijon mustard
-
1
tablespoon
olive oil
-
½
tablespoon
maple syrup
Instructions
- Preheat the oven to 325°F.
- Wash the kale, dry it, remove the stems, and break it into pieces.
- Spread the kale on a baking sheet and spray with cooking spray or toss with oil, then sprinkle with ¾ teaspoon salt and 1 teaspoon black pepper.
- Bake the kale for 10 minutes.
- While the kale is baking, heat 1 tablespoon of coconut oil in a pan over medium-high heat, add the chickpeas, and season with the remaining salt and pepper.
- Cook the chickpeas on medium-low heat for 15 minutes, stirring frequently.
- Once the kale is done, place it in a bowl, top with chickpeas, and toss together.
- Mix all the dressing ingredients in a container and whisk together, then pour over the salad and enjoy.
Nutrition Facts (estimated)
Servings
2 servings
Calories
288
Total fat
11g
Total carbohydrates
40g
Total protein
14g
Sodium
1887mg
Cholesterol
0mg
You might also like