Description
A nutritious and comforting salad made with chickpeas, kale, and a sweet-tangy honey mustard vinaigrette.
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 cups chopped kale
- 1/4 cup vegetable broth
- 1/4 cup dried cranberries
- 1/4 cup sunflower seeds
- Salt and pepper to taste
- 3 tablespoons olive oil (for vinaigrette)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt (for vinaigrette)
- 1/4 teaspoon black pepper (for vinaigrette)
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Set it aside.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the red onion and cook until softened, about 5 minutes. Then, add the garlic and cook for 1 minute more until fragrant.
- Cook Chickpeas and Kale: Add the chickpeas to the skillet and cook for 3 minutes, stirring occasionally. Then, add the chopped kale and vegetable broth. Cook until the kale is wilted and tender, about 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
- Combine and Serve: Remove from heat. Stir in the dried cranberries and sunflower seeds. Drizzle with the honey mustard vinaigrette and toss everything to combine. Serve warm.
Notes
Store any leftover salad in an airtight container in the fridge for 2-3 days. Keep the vinaigrette separate until serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean