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
Ingredients
Directions
-
Step 1
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper. -
Step 2
In 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 3
Meanwhile, in another bowl, using your hands, rub kale with lemon juice and set aside. -
Step 4
In 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 5
Place trout on baking sheet and roast for 10 minutes or until fish flakes when tested. -
Step 6
Toss 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.
Tips
-
If using regular kale leaves, remove tough stem and chop kale into bite size pieces. Increase lemon juice to 2 tbsp (30 mL).
Nutritional information
Per serving (1 of 6)
- Calories
- 320
- Protein
- 29 g
- Sodium
- 160 mg
- Potassium
- 800 mg
- Total fat
- 12 g
- Saturated fat
- 3 g
- Cholesterol
- 60 g
- Carbohydrates
- 22 g
- Fibre
- 5 g
- Sugars
- 1 g
