Enjoy this delicious salad featuring sauteed kale, chickpeas, and cranberries;
garnished with feta cheese.
||Crushed Garlic Cloves
||Ground Black Pepper
||Cooked Garbanzo Beans
||Crumbled Feta Cheese
||Fresh Lemon Juice
||Grated Lemon Peel
||Toasted Pecan Pieces
|Yield: 8 Servings
||Portion Size: 1 Cup
How to make this dish:
In a skillet add oil and garlic and cook on medium high heat for 20 seconds.
Add the mustard seeds, coriander powder, smoked paprika, salt and pepper
and cook for 10 seconds. Add kale and cook until kale wilts slightly,
about 30 seconds to one minute. Add chickpeas and mix well. Remove from
the heat. Let the mixture cool and then add the feta cheese, toasted pecans,
cranberries, the zest of a lemon and lemon juice.
Notes from the Chef:
Avoid canned beans if possible and if you must use canned, rinse the beans
to wash some of the sodium away.
6.7 grams of Protein
22 grams of Carbohydrates
10.2 grams of Total Fat
8.3 mg of Cholesterol
195.2 mg of Sodium
4.6 grams of Dietary Fiber
2.1 grams of Saturated Fat
Once you try the recipe, let us know what you think in the comments!