Kale chickpea salad with trout
Watch the video to make this flavourful and nutritious weeknight dinner.
320 cal Serves 6
Prep time 0h 20m
Cook time 0h 30m
Total time 0h 50m
Step 1Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
Step 2In a bowl, toss chickpeas with 2 tsp (10 mL) of the oil and chili powder. Spread onto prepared pan and roast for about 20 minutes or until golden and slightly crisp. Set aside to cool completely.
Step 3Meanwhile, in another bowl, using your hands, rub kale with lemon juice and set aside.
Step 4In a small bowl, whisk together remaining oil with buttermilk, vinegar and hot pepper flakes. Stir in chives, dill and parsley if using. Remove 2 tbsp (25 mL) and spread over trout fillets.
Step 5Place trout on baking sheet and roast for 10 minutes or until fish flakes when tested.
Step 6Toss remaining dressing with kale and chickpeas. Toss in parmesan and divide among 6 dinner plates. Top each salad with a piece of trout to serve.
If using regular kale leaves, remove tough stem and chop kale into bite size pieces. Increase lemon juice to 2 tbsp (30 mL).
Per serving (1 of 6)
- 29 g
- 160 mg
- 800 mg
- Total fat
- 12 g
- Saturated fat
- 3 g
- 60 g
- 22 g
- 5 g
- 1 g
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