Delicious Living
Ingredients
  • 10 ounces frozen green garbanzos (or regular cooked garbanzos, rinsed and drained)
  • 1 bunch Tuscan kale, ribs removed, leaves cut into small squares
  • ½ teaspoon sea salt, divided
  • ½ teaspoon extra-virgin olive oil
  • 2 large roasted and peeled red bell peppers (bottled is fine), divided
  • ½ green bell pepper, diced small
  • 2 stalks celery, diced small
  • ½ red onion, diced small
  • 5 tablespoons chopped fresh oregano, divided
  • ¼ cup fresh lime juice
  • 4 cloves garlic, peeled
  • 4 fresh red serrano or Fresno chiles (seeded), or ½ teaspoon cayenne pepper (to taste)
  • ¼ teaspoon freshly ground black pepper, to taste
  • ¼ cup flaxseed oil

Green Garbanzo and Kale Salad

Alan Roettinger | Delicious Living
  • Serves: 6 people

 

Green garbanzos, higher in protein than regular garbanzos, are a relatively new addition to the array of nutritious legumes available in American markets. Look for them in the frozen department of natural foods stores. Kale is high in calcium, iron, fiber, and—yes—protein, and blends nicely with the garbanzos in this zesty-hot salad. For a nice presentation, serve the salad in hollowed-out yellow and orange bell pepper halves; it’s also delicious over cooked brown rice.

Directions
  1. Bring a pot of salted water to a boil and add garbanzos. Return to a boil and cook about 2 minutes. Drain in a colander, refresh under cold water, and drain thoroughly.
  2. Place kale in a large bowl. Put ¼ teaspoon salt and olive oil in the palm of one hand. Rub your palms together to coat, and then massage the kale, rubbing gently and thoroughly. After about 1 minute, the kale’s texture will change from stiff and dry to soft and silky.
  3. Cut one roasted red pepper into ½-inch dice and add to kale, along with drained garbanzos, green bell pepper, celery, onion, and 4 tablespoons chopped oregano. Toss gently to combine.
  4. Place remaining roasted red pepper in a blender, along with lime juice, garlic, red chiles (or cayenne), remaining ¼ teaspoon salt, and black pepper. Process on high until smooth. With motor running, add flaxseed oil. Pour about three-fourths of red pepper sauce over vegetables and toss well; taste and adjust with more dressing, if desired. Serve, sprinkled with remaining oregano.

PER SERVING: 307 cal, 12g fat (3g mono, 8g poly, 1g sat), 0mg chol, 11g protein, 39g carb, 10g fiber, 321mg sodium 

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