Chickpea-Kale Salad
Apr. 9th, 2011 06:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
green_grrl posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
batchlunchI've been trying to eat more dark leafy greens, but I'm not usually a fan of any other than spinach. The local co-op was handing out samples of this salad, and, oh! Yum! A kale recipe I like!
Pardon the camera-phone blurriness.
The big bowl I mixed up filled three Pyrex storage containers ("1 7/8 cups/440 ml") completely, with a bowl left over for tonight (nom). With smaller amounts in or different containers this can easily be a side dish for five days. (I think this would be dee-lish paired with baked tofu!)
There are very few ingredients, it mostly requires a little chopping and light mixing, and it gets those dark leafy greens in! Plus fiber; protein; iron; vitamins A, C, B6, E and K; and carotenes.
Ingredients
2 cups cooked chickpeas (1 25 oz. can)
1 bunch kale
1 red bell pepper
1 cup romano or parmesan cheese, grated (optional)
1 clove garlic, pressed or chopped finely
1/4 cup olive oil
1/4 cup balsamic vinegar (or just a smidge less, really)
1/2 tsp. salt
1/2 tsp. pepper
Directions
Drain the can of chickpeas (or boiled chickpeas) and dump in a mixing bowl. Dice the red bell pepper and add to bowl. Wash the bunch of kale and slice it thinly. I wilted the kale slightly by putting it in the microwave for 1 minute. You could also saute it with its water drops from washing in a pan on the stove for a few minutes. Or, if you're into raw kale, don't wilt it all all. Add it to the mixing bowl, and toss the ingredients together.
If you want a vegan salad, don't add the cheese. I'm thinking maybe some pine nuts or chopped walnuts might be tasty additions. Whatever you decide to add, mix in thoroughly.
Separately, mix together the garlic, oil, and vinegar, then pour over the salad. (I used a full 1/4 cup of vinegar, and it pooled a bit at the bottom of the bowl and tastes slightly sharp. Just a couple tablespoons under 1/4 cup would be better.) Sprinkle on the salt and pepper, and toss everything together.
That's it! Portion into your containers and you're set.
Pardon the camera-phone blurriness.
The big bowl I mixed up filled three Pyrex storage containers ("1 7/8 cups/440 ml") completely, with a bowl left over for tonight (nom). With smaller amounts in or different containers this can easily be a side dish for five days. (I think this would be dee-lish paired with baked tofu!)
There are very few ingredients, it mostly requires a little chopping and light mixing, and it gets those dark leafy greens in! Plus fiber; protein; iron; vitamins A, C, B6, E and K; and carotenes.
Ingredients
2 cups cooked chickpeas (1 25 oz. can)
1 bunch kale
1 red bell pepper
1 cup romano or parmesan cheese, grated (optional)
1 clove garlic, pressed or chopped finely
1/4 cup olive oil
1/4 cup balsamic vinegar (or just a smidge less, really)
1/2 tsp. salt
1/2 tsp. pepper
Directions
Drain the can of chickpeas (or boiled chickpeas) and dump in a mixing bowl. Dice the red bell pepper and add to bowl. Wash the bunch of kale and slice it thinly. I wilted the kale slightly by putting it in the microwave for 1 minute. You could also saute it with its water drops from washing in a pan on the stove for a few minutes. Or, if you're into raw kale, don't wilt it all all. Add it to the mixing bowl, and toss the ingredients together.
If you want a vegan salad, don't add the cheese. I'm thinking maybe some pine nuts or chopped walnuts might be tasty additions. Whatever you decide to add, mix in thoroughly.
Separately, mix together the garlic, oil, and vinegar, then pour over the salad. (I used a full 1/4 cup of vinegar, and it pooled a bit at the bottom of the bowl and tastes slightly sharp. Just a couple tablespoons under 1/4 cup would be better.) Sprinkle on the salt and pepper, and toss everything together.
That's it! Portion into your containers and you're set.
no subject
Date: 2011-04-19 11:47 pm (UTC)no subject
Date: 2011-04-20 01:02 am (UTC)I have to admit that towards the end of the week the kale didn't have a crisp green look anymore, but taste and texture were still fine.