August 24, 2016

Kale Salad with Lentils and Cinnamon Roasted Chickpeas

Kale Salad with Lentils and Cinnamon Roasted Chickpeas

It’s happening. And I don’t want to put it in writing but the cooler mornings and earlier sunsets means our good friend Autumn is upon us. What better way to welcome her with open arms than with a fall inspired salad. With protein from lentils and a little added crunch from chickpeas, I’m declaring this dish inFALLible. Recipe below!

  • 1 head kale
  • 1 cup lentils, cooked according to directions on package
  • 1 cup mushroom, sauteed
  • 1 ear corn, steamed
  • 1 cup quinoa, cooked according to directions on package

chickpeas:

  • 1 can chick peas, rinsed and dried
  • 1 tbsp coconut oil
  • cinnamon
  • nutmeg

Kale Salad chick peas

dressing:

  • 1/2 cup olive oil
  • juice of one lemon
  • salt
  • pepper
  • ginger
  • 1 tsp whole grain mustard
  • 1 tbsp honey

carrots

  • 1 bunch multicolored carrots
  • 1 tbsp olive oil
  • salt
  • pepper

kale salad 3

Directions:

  1. Preheat oven to 450
  2. Toss chickpeas in coconut oil, cinnamon and nutmeg. Put in oven for 25-30 minutes, until crunchy.
  3. Make dressing and massage it into the kale. This decreases the toughness of its fibers and makes it easier to eat.
  4. Place corn in boiling water. Steam for about 8 minutes, until tender.
  5. Rinse 1 cup quinoa under water, until water runs clear. Boil 2 cups water. Place rinsed quinoa in water. Bring to boil, then reduce heat and simmer for about 20 minutes.
  6. Rinse 1 cup lentilsĀ under water, until water runs clear. Boil 3 cups water. Place rinsed lentilsĀ in water. Bring to boil, then reduce heat and simmer for about 15-20 minutes, until tender
  7. Saute mushrooms in olive oil spray, salt, pepper and a pinch of garlic.
  8. Once chickpeas are done, set oven to 400. Place carrots (rubbed with olive oil, salt, and pepper) in for 40min-1 hour, until tender.
  9. Make dressing and massage it into the kale. This decreases the toughness of its fibers and makes it easier to eat.
  10. Once everything is cooked, simply toss it on to the salad (1/2 cup cooked quinoa, 1/2 cup cooked lentils, steamed corn, and sauteed mushrooms).
  11. Enjoy the extra lentils, quinoa, and carrots for weekly leftovers!

kale salad 4

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