22 Sep '11, 2pm

Chickpea, Kale and Tomato Salad - A simple, nutritious recipe for freshly harvested kale.

Chickpea, Kale and Tomato Salad - A simple, nutritious recipe for freshly harvested kale.

Seed tomatoes easily: Cut in half and gently squeeze. Don't worry if a few seeds linger. SERVINGS 12 COOK TIME 30 mins. TOTAL TIME 35 mins. INGREDIENTS 2 15-ounce cans chickpeas, drained and rinsed (or about 3 1/2 cups cooked dried chickpeas) 1 garlic clove, smashed 1/4 cup lemon juice 1 teaspoon salt 1/4 cup olive oil 8 cups chopped kale, loosely packed 1/2 teaspoon fresh-ground black pepper 4 small tomatoes, seeded and chopped PREPARATION 1. Place the chickpeas, garlic, 2 cups water, lemon juice, and 3/4 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Drain and set aside. 2. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the kale, pepper, and remaining salt, cook until kale is wilted and tender -- about 6 minutes. 3. Toss the drained beans, cooked kale, tomatoes and remaining olive oil together i...

Full article: http://www.thedailygreen.com/healthy-eating/recipes/chick...

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