Chickpea Kale Salad

Chickpeas, otherwise known as garbanzo beans, are a legume vegetable.  They are a good source of protein and fiber to add to any diet.  Kale is a leafy green vegetable, providing calcium among other nutrients.  Put them together, with some rice and other vegetables, and you’ve got an excellent combination of nutrients that taste great too!


Chickpea Kale Salad

Chickpea Kale Salad

1 cup uncooked rice

4 cups kale, chopped with stems removed

1 small red onion (about 1 1/4 cups), diced

1 red bell pepper, chopped

2 cups grape or cherry tomatoes, halved or quartered

2 lemons, juice of

¼ cup olive oil

1 1/2 cups dried chickpeas that have been pre-soaked and cooked (or 2 14 oz cans, rinsed well)

2 tbsp fresh basil, chopped

¼ cup fresh cilantro, chopped


Boil 2 ¼ cups of water and add rice.  Reduce heat to medium/low and cover for 35 minutes, stirring occasionally.  Set aside to cool.

Steam kale for 20 minutes.  Set aside to cool.

Combine all ingredients into a very large bowl and mix well.


Option:  serve over pita or naan bread and top with sprouts or feta cheese.


*Serves 8 – 10.  May be refrigerated for up to one week.




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