Kale Garbanzo Bean Salad
Kale garbanzo bean salad with garlicky lemon dressing is a nutrient-loaded, protein-rich salad that’s savory, bright, a little crisp, and sure to satisfy as a side or main. Plus, it’s naturally gluten-free, dairy-free, vegan, and ready in just 20 minutes!
Servings: 6 servings
Calories: 139kcal
Equipment
Ingredients
- 2 teaspoons of extra virgin olive oil
- 1 (15-ounce) can of garbanzo beans, drained and rinsed
- 5 handfuls of chopped kale
- A splash of water
- 2 garlic cloves, minced
- A few dashes of salt
- A squeeze of lemon
Instructions
- Heat oil in a large saucepan and add beans. Cook until beans start to lightly brown.
- Add in the kale, water, garlic, and salt. Mix in and cover until kale is bright green and slightly wilted.
- Remove from heat and squeeze lemon over the kale.
- Serve at room temperature or cold.
Notes
- To reduce prep time: Slice away the tough stems from the kale, create a stack of several leaves, and cut every ¼-inch or so apart to quickly cut into strips. You can buy pre-chopped kale, but the stems are often still attached.
- Cook the kale covered: The lid will trap the steam, making it tender quickly without drying out.
- For the best flavor: Mix the kale salad with lemon dressing and leave it to ‘marinate’ for 10-15 minutes for all the flavors to meld before serving.
Nutrition
Calories: 139kcal | Carbohydrates: 21g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 308mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2.767IU | Vitamin C: 28mg | Calcium: 107mg | Iron: 3mg
