A kale salad is a classic, and there are so many ways it can be prepared, but my favorite is always tossing it with roasted chickpeas. It gives it a crouton-like crunch, and you get your share of protein without having to worry about adding in any animal products. I spruced this salad up even more by adding in some balsamic portobello mushrooms for a different texture, and I drizzled the whole thing with lemon, as the fruit is always my go-to dressing!
Ingredients (serves 1)
- 1 can chickpeas, rinsed and drained
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 heaping cups chopped kale leaves
- 1/4 cup cooked quinoa
- 1 tablespoon sunflower seeds
- 6 pre-sliced portobello mushrooms
- 2 tablespoons balsamic vinegar
- Juice of 1 lemon
- Black pepper, to taste
1. Preheat oven to 425 degrees Fahrenheit. Spread chickpeas on an aluminum-foil-lined baking sheet. Drizzle 1 tablespoon olive oil on chickpeas, and top with paprika, cumin, and cayenne pepper. Bake for 20-25 minutes or until chickpeas are crispy.
2. Add kale leaves to a large bowl. You have the option to massage the kale leaves with a drizzle of olive oil and a dash of salt to soften the leaves. Rub the leaves between your fingers to break down the fibers. Add quinoa and sunflower seeds to the bowl.
3. In a small pan, heat up remaining 1/2 tablespoon of olive oil on medium-low heat. Add mushrooms, and cook for 1 minute on each side. Add balsamic vinegar, and cook for about 3-4 more minutes, flipping mushrooms halfway. Mushrooms are ready when they have softened.
4. Add to salad, and top with lemon juice and black pepper, to taste.