Happy Salad Wednesday! We're quickly approaching spring break from school and the weather is alternating between spring and summer, so this has been a great week! This warm salad is easy to put together and flavorful. Enjoy with some crusty bread.
Other Salad Wednesday recipes: Greek Panzanella and Greek Yogurt Waldorf Salad.
Adapted from Wishful Chef.
-1 can chickpeas, rinsed and drained
-3-4 leaves kale, chopped
-2 tablespoons olive oil
-1 clove garlic, chopped
-1 lemon, zested
-1 lemon, juiced
-salt and pepper, to taste
-parmesan cheese, grated to taste
|Heat the kale in a large sauce pan.|
|Once wilted -- stir in the chickpeas, lemon zest, garlic, salt, pepper and cayenne.|
|Remove from the heat, toss with olive oil and lemon juice.|
|Serve with grated parmesan.|
This salad had a good amount of flavor. The other recipe called for leaving the kale raw, but I think that wilting the kale makes it much easier to eat. I don't like eating raw kale, so that might be a personal preference. The garlic and lemon flavors went well together and gave the chickpeas good flavor. Serving this with toasted bread is best, the leftovers were good with bread cubes mixed in, similar to a panzanella.