Lemon Kale with Chickpeas


Try this lemony kale salad, packed with protein-rich chickpeas.


3 tablespoons
olive oil
onion (finely chopped)
2 cloves
garlic (finely sliced)
1⁄4 teaspoon
10 cups
packed chopped kale
1 teaspoon
lemon zest
1 cup
cooked chicpeas (drained and rinsed if using canned)


  1. In a large, sturdy pan, heat 2 tbsp of the oil over medium heat; cook onion, garlic, pepper and salt for about 4 minutes or until softened.
  2. Stir in kale and lemon rind, cook, stirring, for about 2 minutes or until slightly wilted.  Pour in 3/4 cup water; cover and cook, stirring occasionally, for about 15 minutes or until kale is tender.
  3. Stir in chick peas and lemon juice; cook over medium-high heat for about 2 minutes or until no liquid remains.  Drizzle with remaining oil.

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