Try this lemony kale salad, packed with protein-rich chickpeas.
3 tablespoonsolive oil
1onion (finely chopped)
2 clovesgarlic (finely sliced)
10 cupspacked chopped kale
1 teaspoonlemon zest
1 cupcooked chicpeas (drained and rinsed if using canned)
- 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.
- 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.
- 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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