Chickpea and kale salad

By Admin_Servier 4 years ago
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Chickpea and kale salad

4 servings


  • 3 garlic cloves, minced
  • 455-680 g kale, ribs removed, coarsely chopped
  • 250 mL reduced-sodium chicken or vegetable broth
  • 2 g ground coriander
  • 1 can (425 g) chickpeas, rinsed
  • 1 g ground cumin
  • 15 mL extra-virgin olive oil

Nutritional values (per serving):

Energy: 240 kcal
Total carbs: 27 g
Sugar: 4.5 g
Total fat: 4.9 g
Saturated fat: 0.6 g
Omega3: 0.7 g
Fiber: 15.5 g
Sodium: 116 mg


  1. Prepare kale: remove the tough ribs, chop and wash, allowing some water to cling to the leaves, as the moisture will help steam the kale during the first stages of cooking.
  2. Heat oil in a casserole dish over medium heat.
  3. Add garlic and cook stirring until fragrant, about 30 seconds.
  4. Add kale. Cook tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, and cumin.
  5. Cover and cook, stirring occasionally until the kale is tender, 8-10 minutes.
  6. Stir in chickpeas, cover and cook until the chickpeas are heated through, 1-2 minutes.
Nutritional advice:

The chickpea is valuable pulse because it provides both complex carbs and plant proteins. Besides, it can be eaten hot or cold, according to your taste!

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