chickpea & kale salad
I put together this salad for lunch the other day. It has some plant protein and anti-inflammatory properties. It was quite refreshing. I hope you enjoy! There really are no real measurements for this recipe. It is really all about your personal taste. I used Peach Bourbon Balsamic Vinegar for my dressing. Any kind of fruit balsamic vinegar or your favorite vinaigrette compliments well. Lemon is also a nice compliment! Try it out and let me know what your favorites are.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 cup Indian pearl couscous
- 6 cups chopped kale
- 1 can chickpeas (garbanzo beans), drained (15.5 oz)
- 3/4 cup dried cranberries
- 1/2 cup Feta cheese
- balsamic vinegar, flavor of your choice
How To Make chickpea & kale salad
-
Step 1Cook the pearl couscous per package directions and set aside.
-
Step 2Chop the kale and put in a large salad or mixing bowl.
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Step 3Drain and rinse the chickpeas and toss into the bowl.
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Step 4Add in the cranberries and Feta.
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Step 5Add in the couscous
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Step 6Toss all the ingredients together. Then add in your favorite vinaigrette or balsamic vinegar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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