Lemony Kale and Chickpea Salad
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Serves4 (people)
SWAP ScoreWhat's this?
Ingredients
- 1 bunch kale
- 1 medium lemon, juiced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 15-ounce can chickpeas, drained and rinsed
Directions
- Strip the kale leaves off the stems by holding the bottom of each stem and tearing the leaves upward. Throw away or compost the stems.
- Wash the kale and dry it well in the salad spinner, or shake the kale dry in the colander and then roll it in a clean dish towel to soak up the water.
- Tear or cut the kale leaves into bite-size pieces.
- Put the kale, lemon juice, olive oil, and salt in the bowl and mix very well, turning the kale over and over with the spoon or tongs to soften it a little bit (it will get darker and shinier).
- Add the chickpeas and mix well. Serve right away, or cover and refrigerate up to 4 hours.
Recipe Tips
There are lots of different kinds of kale. Dinosaur kale has dark, bumpy leaves; curly kale has brighter green, ruffly leaves; Russian kale has purplish stems. Any kind will work for this recipe.
- Try adding:
1 English cucumber (the long, thin kind wrapped in plastic), thinly sliced or diced - 1 avocado, peeled, pitted, and diced 1 tomato, cored and diced
- 1/4 cup toasted almonds, walnuts, or pistachios
- 1/4 cup raisins, currants, or dried apricots
- 1/4 cup crumbled feta cheese
Nutrition Facts
Lemony Kale and Chickpea Salad
Amount Per Serving
Calories 250
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 592mg
25%
Potassium 439mg
13%
Total Carbohydrates 33g
11%
Dietary Fiber 9g
36%
Sugars 6g
Protein 10g
20%
Vitamin A
142%
Vitamin C
46%
Vitamin D0%
Calcium
7%
Iron
20%
* Percent Daily Values are based on a 2000 calorie diet.
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