Lemony Kale And Chickpea Salad Recipes

BABY KALE SALAD WITH LEMON, PARMESAN & CRISPY ROASTED CHICKPEAS

Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas image

This delicious salad makes a satisfying and healthy lunch all on its own, or a perfect side to jazz up a simple rotisserie chicken for dinner.

Provided by Jennifer Segal

Categories Salads

Time 20m

Yield 2-4

Number Of Ingredients 11

Ingredients

1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
½ cup shaved Parmigiano-Regianno

Steps:

Preheat oven to 425° F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
Note: If you can't find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you'll just have to chop the leaves and let it marinate a bit).

Nutrition Facts : Calories 342, Fat 20g, Carbohydrate 29g, Protein 14g, SaturatedFat 4g, Sugar 5g, Fiber 8g, Sodium 940mg, Cholesterol 10mg

LEMONY KALE AND CHICKPEA SALAD

Lemony Kale and Chickpea Salad image

This salad is super simple but oh so good. Kale and chickpeas are married with a bright lemon dressing for a flavorful and nutritious salad.

Provided by Carlee

Categories Salads

Time 15m

Number Of Ingredients 7

Ingredients

1 bunch kale
2 cans chickpeas
4 Tablespoons olive oil
4 Tablespoons lemon juice
1/2 teaspoons garlic powder
pinch each red pepper flakes, salt and pepper
1/4 cup grated Parmesan cheese

Steps:

Remove leafy green parts of kale from the stems. Discard stems and chop leafy part relatively finely.
Place chopped kale in a big bowl and drizzle in lemon juice and olive oil. Season with garlic powder, salt, pepper and red pepper flakes. Vigorously toss to coat kale in dressing. I like using my hands for this to make sure it is really coated.
Drain chickpeas and toss with greens. Cover and refrigerate for a few hours before serving in possible.
Sprinkle with grated Parmesan and toss before serving.
Leftovers hold up well for a couple of days covered in the refrigerator.

Nutrition Facts : Calories 120 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 83 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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