Curried Chickpea and Kale Salad
A hearty, warm salad with chickpeas and kale tossed in a fragrant curry dressing. Quick to make and full of flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
Ingredients
- 1 can (15 oz) chickpeas
- 1 bunch kale
- 2 tsp curry powder
- 3 tbsp olive oil
- 1 medium lemon
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Rinse and drain the 1 can chickpeas. Pat dry with a towel. Remove stems from the 1 bunch kale and tear leaves into bite-size pieces.
- 2
In a large skillet, heat 2 tbsp olive oil over medium. Add chickpeas and 1 tsp curry powder. Cook, stirring, until chickpeas are golden and crisp, about 8 minutes.
- 3
Add the kale to the skillet with 1 tbsp olive oil, 1 tsp curry powder, 0.5 tsp salt, and 0.25 tsp black pepper. Toss to coat.
- 4
Cook, stirring, until kale is wilted and tender, about 5 minutes. Squeeze juice of 1 lemon over the salad and toss.
- 5
Serve warm, with extra lemon wedges if desired.
Tools you’ll need
- large skillet
- colander
- knife
- cutting board
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