Kale and Chickpea Salad

Recipe Highlights

  • Gluten-free
  • Vegetarian
  • Source of Vitamin B
  • Calcium and bone health

 

Working as a captioner, it can be tough to find easy ways to make healthy meals that can be ready in a snap, especially when you need to jump on a show at any hour.  This kale and chickpea salad recipe is TCG’s Recipe of the Month because it can be made in large batches and it adds some freshness to your daily lunch as the seasons change and the spring weather brightens up.  The best part about this salad is you can make a batch for the entire week, and just drizzle on the dressing right before you’re ready to enjoy.  We personally like to give the kale a very quick steam to soften it first, but those that like raw kale may not want to.  Check out this recipe for an easy, healthy salad that is sure to satisfy for a long day of captioning.

Salad Ingredients:

  • 1 can of chickpeas, drained
  • 1 cucumber, chopped & peeled
  • 1 cup broccoli tops
  • 1/2 cup grape tomatoes, halved
  • 2 cup kale, stems removed and finely chopped (steam)
  • 2 tablespoons fresh parsley, finely chopped
  • a bunch of thyme

Dressing Ingredients:

  • juice from one lime
  • ¼ cup Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1/3 cup olive oil (or more to taste and preferred consistency)
  • 2 tablespoons agave syrup
  • 1 small shallot, finely chopped
  • salt & pepper to taste

Get the printable recipe below:

 

Kale and Chickpea Salad

Prep Time: 15 minutes

4-6 portions

Ingredients

  • Salad Ingredients:
  • 1 can of chickpeas, drained
  • 1 cucumber, chopped & peeled
  • 1 cup broccoli tops
  • 1/2 cup grape tomatoes, halved
  • 2 cup kale, stems removed and finely chopped (steam)
  • 2 tablespoons fresh parsley, finely chopped
  • a bunch of thyme
  • Dressing Ingredients:
  • juice from one lime
  • ¼ cup Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1/3 cup olive oil (or more to taste and preferred consistency)
  • 2 tablespoons agave syrup
  • 1 small shallot, finely chopped
  • salt & pepper to taste

Instructions

  1. Strain and rinse off the can of chickpeas. Add to a large bowl.
  2. If desired, lightly steam the kale for 1-2 minutes. Set aside and let cool.
  3. Wash and prepare all of the rest of the salad ingredients. Add them to the bowl along with the cooled kale.
  4. Squeeze the juice from the lime into a small container or mason jar.
  5. Chop shallot and add to container.
  6. Add Dijon mustard, balsamic vinegar, olive oil, and agave syrup. Shake it up or stir all ingredients with a small whisk.
  7. Add salt and pepper to taste.
  8. Drizzle the dressing on top of the salad right before it is served, or save the salad bowl and the dressing container separately in the fridge. Good for up to five days.
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http://captioning.com/2016/03/tcg-recipe-of-the-month-kale-and-chickpea-salad/

 

adapted from The Dream Job Shop

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