Chickpea Kale Salad with Cilantro-Lime Dressing

YIELD: SERVES 2 

Energy: 530 calories 

Fat: 5 grams 

Protein: 23 grams 

Total carbohydrates: 105 grams 

Fiber: 33 grams 

 

Cilantro Lime Dressing

YIELD: MAKES 11⁄2 CUPS (1 SERVING) 

Energy: 25 calories 

Fat: 0.3 grams 

Protein: 1 gram 

Carbohydrates: 5 grams 

Fiber: 1 gram 

Untitled design (3)

Servings: 2

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

10 cups curly kale, chopped 

1⁄2 large lemon, juiced 

2 cups low-sodium canned chickpeas,  drained and rinsed 

2 cups corn kernels (fresh or frozen) 

1⁄2 cup diced shallot

2 large red bell peppers, cored, seeded, and diced 

2 jalapeño peppers, seeded and diced  

16 ounces cherry tomatoes, halved 

Finely chopped fresh cilantro, for garnish

 

Cilantro-Lime Dressing 

1 cup loosely packed fresh cilantro 

1 garlic clove 

1⁄2 jalapeño, seeded 

2 tablespoons fresh lime juice (about 1 lime) 

2 tablespoons sherry vinegar 

Freshly ground black pepper, to taste 

Instructions

In a large mixing bowl, sprinkle the kale with the lemon juice and give the kale a good massage for about 2 minutes or until the leaves are tender and release bright green juice. Toss in the chickpeas, corn, shallot, peppers, and tomatoes.

Sprinkle with cilantro and drizzle with the dressing. 

 

Dressing:

Combine the cilantro, garlic, jalapeño, lime juice, vinegar, and 1 tablespoon of water in a blender and blend until smooth. Season with pepper. This will keep in the refrigerator for up to 5 days.

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