Chickpea Kale Salad Sauté
This is a delicious Chickpea Kale Salad oil-free recipe that can serve as a main dish or a side dish. It’s also good warm or as a cold leftover.
It’s packed with nutrition, containing 10 grams of fiber, 15 grams of protein, 359% RDV of Vitamin A, 245% Vitamin C and 26% Iron. Eat this dish for lunch and you’ve hit much of your daily nutrient requirements.
It’s packed with nutrients, but 1 serving only has about 220 calories so if you want it to be a one dish meal, you may want to eat 2 servings. It pairs well with Oven Roasted Red Potatoes to give it a little more volume.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 20 minutes |
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This Chickpea Kale Salad Sauté is easy to prepare and packed with nutrition. 10g fiber, 15g protein, 359% RDV of Vitamin A, 245% Vitamin C & 26% Iron.
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- 1/2 cup vegetable broth
- 1 lb kale chopped, stems removed
- 1 cup mushrooms sliced
- 1 can garbanzo beans 15 oz, drained and rinsed
- 1 cup grape tomatoes or cherry tomatoes, halved
- 1 tbsp balsamic vinegar
- 1/2 tbsp garlic cloves minced (2 cloves)
- 1 tsp dried rosemary
- Drain and rinse the garbanzo beans, slice the mushrooms, chop the kale, halve the grape or cherry tomatoes.
- Heat the vegetable broth over medium heat in a deep skillet.
- Add minced garlic, kale and mushrooms to the skillet and cook until veggies are tender. Add more broth if needed.
- Add tomatoes, balsamic and rosemary. Cook until tomatoes are soft.
- Serve and top with salt and pepper to taste.
Serving size is about 1 1/2 cups.
You can serve this with roasted potatoes, quinoa, rice, spaghetti squash or another of your favorite side dishes.
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