Kale & Chickpea salad!

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a dairy-free option while cottage cheese is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a cost-effective alternative.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame is higher in protein, while canned beans are generally cheaper.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar flavor profile, while vinegar is often less expensive.

Wash the kale thoroughly.

Remove some of the stems from the kale, as they can be hard.

Drizzle olive oil over the kale in a large pan.

Add salt and pepper to taste, then mix the kale with your hands.

Roast the kale in the oven at 375°F for about 10 minutes to wilt it, not cook it.

Once the kale is wilted, add sunflower seeds to the pan.

Add 1/2 cup of shredded parmesan cheese to the kale.

Add 1/2 cup of grated parmesan cheese to the kale.

Chop the red onion and add it to the mixture.

Zest one lemon and add the zest to the salad.

Juice another lemon and add the juice to the salad.

Gently mix in the chickpeas last to avoid mashing them.

Add more olive oil if desired, but do not add more salt since it was added before roasting.

Mix everything well and serve immediately or chill in the refrigerator before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens