Kale Salad
Servings 4 servings
Calories 186kcal
Ingredients
- 1/4 cup olive oil
- 1 - 15 oz can chickpeas drained and rinsed
- 1 teaspoon Kosher salt
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 large bunch of kale stems removed + cut into bite sized pieces
- 1/4 cup red onion chopped
- 1/4 cup fresh lemon juice
- 1/2 cup feta crumbled
Instructions
- In a large skillet, heat the olive oil over medium-high heat, and prep a splatter screen.
- Make sure your chickpeas are super dry (to avoid splatter), and add them to the warm oil. Place a splatter screen over your pan immediately. Cook and stir frequently until they crisp and most of the chickpeas have popped, about 4-6 minutes.
- Add the garlic, salt, smoked paprika, and cumin to the oil and saute for another minute, until the garlic becomes fragrant.
- Add kale to a large heat safe bowl, and pour the sauteed chickpeas and any additional oil on top. Allow it to sit and soften the leaves for a minute or two.
- Add the red onions, lemon juice, and crumbled feta. Toss to coat, and enjoy!
Nutrition
Calories: 186kcal | Total Carbohydrates: 4g | Protein: 3g | Fat: 18g | Sodium: 804mg | Fiber: 1g | Sugar: 1g | Net Carbs: 3g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com