Kale Quinoa Salad with Pesto
Ingredients
The salad
-
½
cup
cooked chickpeas
-
1
bunch
kale
-
about 2
cups
Mean Green Grain Bowl leftovers
-
generous scoops
Creamy Kale Pepita Pesto
-
sea salt
-
freshly ground black pepper
For roasting
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Drizzle the chickpeas with olive oil and roast for 20 to 25 minutes until golden brown and lightly crisp, seasoning with salt and pepper after roasting.
- Tear the kale leaves into bite-sized pieces and massage them with a scoop of pesto until soft and wilted.
- Mix the grain bowl leftovers into the kale salad with additional pesto.
- Add the roasted chickpeas and serve with more pesto if desired.
Nutrition Facts (estimated)
Servings
2
Calories
300
Total fat
14g
Total carbohydrates
35g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
You might also like