Vegetarian

Massaged Kale and Chickpea Salad takes several minutes to prepare.

Massaged Kale and Chickpea Salad takes several minutes to cook.

Massaged Kale and Chickpea Salad makes 4 servings.

The ingredients for Massaged Kale and Chickpea Salad are:

The kale is massaged with salt and lemon juice for about 3 minutes. The beans are already cooked. The ones I used were cooked, then frozen without juice. I used 4 portabellos and sauteed them on high heat with spray olive oil. I cooked the sunflower seeds on low heat with the onion to carmelize them. The bing cherries were dried and quartered. The carrot was grated. I added the cider vinegar because it needed a bit of sweet sour. I added the chopped fresh basil for interest. I also included 1/4 teaspoon of Espelette pepper from "Farmer and the Cook" outside of Ojai.

Overall I think it was tasty but could probably use more caramelized onion for more sweet. I could consider a different fresh herb than basil; the licorice flavor is a little bit competitive.

Here is how you make Massaged Kale and Chickpea Salad:

Serving Size: 4 goodly-sized portionsNumber of Servings: 4Recipe submitted by SparkPeople user FLEUR_0.

The nutritional information for Massaged Kale and Chickpea Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 234.6

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 35.2 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 9.5 g
• Protein: 10.2 g

The dietary needs meet for Massaged Kale and Chickpea Salad is Vegan