Kale Salad with Cranberries, Pecans and Beans
Sautéed kale and chickpea salad with cranberries and garnished with feta cheese
Servings 8 (click to scale)
Calories 190kcal
Ingredients
- 1 Tbsp canola oil
- 1 Tbsp fresh garlic peeled, crushed
- 2 tsp mustard seed
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 10 oz kale cooked
- 2 cups canned garbanzo beans cooked from dry or canned
- 1/2 cup crumbled feta cheese
- 1/2 cup pecans pieces, toasted
- 1/2 cup dried cranberries
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
Instructions
- In a skillet add oil and garlic and cook on medium high heat for about 30 seconds. Add the mustard seeds, garam masala, 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.
Nutrition
Calories: 190kcal | Carbohydrates: 22g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Sodium: 160mg | Fiber: 5g
