Recipe Collection

Citrus Chickpea and Kale Salad with Orange Vinaigrette Dressing

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Salad Ingredients

  • 1 bunch of Kale
  • 2 Oranges, peeled and sliced
  • 15 ounce can Garbanzo Beans (Chickpeas)
  • 1 Tablespoon Oil
  • 1/2 teaspoon Paprika or chili powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Salad Instructions:

  1. Drain, rinse and dry the chickpeas well.
  2. Spread them out onto a kitchen towel and lightly press to remove as much water as possible.
  3. Add the chickpeas to a bowl along with the oil and paprika/chili, salt and pepper. Toss to coat well.
  4. In a pan over medium-high heat, add the chickpeas and saute for about 10-15 minutes. Be sure to stir the chickpeas often so all sides can get crispy.
  5. When you have reached your desired crispness, remove from the pan and set aside.
  6. To prep the kale remove the stems and chop or rip into bite sized pieces.
  7. In a bowl rinse and drain the kale and massage for 30 seconds or so.
  8. Add orange slices, chickpeas and orange dressing or dressing of your choice and enjoy!

Dressing Ingredients

  • 1/4 cup freshly squeezed orange juice, about 1 medium orange
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon spicy or yellow mustard
  • 2 teaspoons honey
  • Pinch of black pepper

Dressing Instructions:

  1. Place all ingredients in a bowl or jar.
  2. Whisk ingredients together, or shake well in a jar.
  3. Serve over salad and keep the leftovers for up to 1 week in your refrigerator!

Source: FoodShare-SC Culinary Medicine Teaching Kitchen & allrecipes.com

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