Saturday, March 10, 2012

Kale Chickpea Salad


I'm always looking for new, different, exciting salads. There's only so often you can eat a regular romaine or spring mix salad (though those can be excellent also).  I don't have a story about this post. There's nothing brilliant about my life I can share. But it was a very simple recipe that used both canned and fresh ingredients. It is an easy, protein filled side dish for your next at home dinner.


Kale Chickpea Salad

Ingredients

  • 1 can chickpeas
  • 3 large kale leaves, chipped
  • 2 tbsp finely chopped parsley
  • juice from one lemon
  • 1 minced garlic clove
  • 2 Tbsp olive oil
  • salt/pepper/cumin/allspice to taste
  • feta cheese or Parmesan to finish if desired.

Direction

  1. Thoroughly rinse your garbanzo beans and dry briefly. Toss with kale and parley
  2. Add lemon juice, olive oil and garlic.
  3. Adjust seasoning to taste. Adjust olive oil and lemon as necessary. chill in refrigerator at least 2 hours. The longer it sits, the better it will taste.
  4. Finish with cheese before serving if desired.

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