Kale Salad with Chickpeas
Need a lighter meal that’s packed with protein? Here you go! Serve it with whole grain bread and you are all set!
Makes 3–4 servings
1 bunch kale (lacinato or regular kale
1 teaspoon extra- virgin olive oil
¾ cup coarse bread crumbs
1 clove fresh garlic, mashed
½ teaspoon sea salt
⅛ teaspoon cracked black pepper
Pinch crushed red pepper flakes
3 tablespoons extra- virgin olive oil
Juice from ½ fresh lemon
1 cup canned or leftover cooked chickpeas
Rinse the kale leaves and towel dry. Shred the kale leaves, removing the stems if they are thick.
Place a teaspoon of oil in a skillet over medium heat. Sauté the bread crumbs until golden brown, about 3 minutes. Set aside.
Toss kale with chickpeas, bread crumbs and dressing to coat. Allow to marinate for about 5 minutes before serving.
COOK’S TIP: Make a quick tahini dressing for this salad…mix together 3-4 tablespoons tahini with lemon juice, sea salt and water to taste and desired texture of the dressing…eliminate red pepper flakes, olive oil, lemon juice.