Warm Chickpea and Kale Salad with Goat Cheese

Entrée salads are certainly all the rage these days! Many of my clients enjoy salads for lunch or dinner but, above all, remember to make sure that your salad is nutritionally balanced with a carbohydrate (for energy), protein (for fullness) and then lots of veggies for vitamins and minerals. As a result, I wanted to share my recipe for this Warm Chickpea and Kale Salad that you can eat as an entrée. Most importantly, it’s both nutritious AND delicious!

• Serves: 2
• Prep time: 15 minutes
• Cook time: 10 minutes

Ingredients:

• 2-4 Tbsp olive oil
• 1.5 cups chickpeas, rinsed and drained
• 2 Tbsp onion, chopped
• 1/3 cup carrots, cut into match-sticks
• 4-6 cups of raw kale, chopped with stems removed
• 1 clove garlic minced
• 1/3 cup goat cheese, crumbled
• 3 Tbsp craisins
• ¼ lemon, squeeze for juice
• sprinkle of salt and fresh ground pepper if desired

Directions for this Warm Chickpea and Kale Salad :

1. Firstly, use a medium sized pan and heat to medium-high heat. Add olive oil to pan.
2. Secondly, add chickpeas to the skillet and cook for 3 minutes until lightly toasted.
3. Afterwards, add onions and carrots to skillet with chickpeas. Sprinkle salt onveggies if desired. Stir to combine. Heat through for about 5 minutes until carrots are slightly softened.
4. Remove chickpeas and onions from skillet.
5. Add olive oil and minced garlic to skillet over medium heat. After that, add raw kale to the pan and cover to heat through. Stir kale after 2 minutes to prevent burning. Add pinch of salt if desired. Add more oil if pan becomes dry. Cook kale for about 5 minutes until bright green coloured.
6. Subsequently, transfer warm sautéed kale salad into a large bowl and top with chickpeas and veggies.
7. Sprinkle with goat cheese and craisins.
8. Squeeze the juice of ¼ lemon into the salad.
9. Finally, toss to combine.

There you have it! A delicious, balanced salad that is enough as an entree but a nice change from a heavy meal. Likewise, if you enjoyed this Chickpea and Kale Entrée Salad, make sure to let me know another entrée salad you like to make in the comments below and make sure to check out my other salad recipes.

Warm Chickpea and Kale Entrée Salad

Yield: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This warm Chickpea and Kale Entree Salad is a perfect lunch or dinner option for days where you want a lighter , but still nutrionally balanced, meal!

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Ingredients

• 2-4 Tbsp olive oil
• 1.5 cups chickpeas, rinsed and drained
• 2 Tbsp onion, chopped
• 1/3 cup carrots, cut into match-sticks
• 4-6 cups of raw kale, chopped with stems removed
• 1 clove garlic minced
• 1/3 cup goat cheese, crumbled
• 3 Tbsp craisins
• 1/4 lemon, squeeze for juice
• sprinkle of salt and fresh ground pepper if desired

Instructions

1. Use a medium sized pan and heat to medium-high heat. Add olive oil to pan.
2. Add chickpeas to the skillet and cook for 3 minutes until lightly toasted.
3. Add onions and carrots to skillet with chickpeas. Sprinkle salt on veggies if desired. Stir to combine. Heat through for about 5 minutes until carrots are slightly softened.
4. Remove chickpeas and onions from skillet.
5. Add olive oil and minced garlic to skillet over medium heat. Add raw kale to the pan and cover to heat through. Stir kale after 2 minutes to prevent burning. Add pinch of salt if desired. Add more oil if pan becomes dry. Cook kale for about 5 minutes until bright green coloured.
6. Transfer warm sautéed kale salad into a large bowl and top with chickpeas and veggies.
7. Sprinkle with goat cheese and craisins.
8. Squeeze the juice of ¼ lemon into the salad.
9. Finally, toss to combine.