High protein chickpeas with mushrooms and kale

feta cheese

🥗Healthier: tofu

💰Cheaper: omit

Tofu provides a similar texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and neutral in flavor.

cherry tomatoes

🥗Healthier: sun-dried tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are more affordable and have a longer shelf life.

avocado

🥗Healthier: mashed peas

💰Cheaper: omit

Mashed peas can mimic creaminess at a lower cost.

Heat a skillet and add a little neutral oil.

Slice shiitake mushrooms and add to the skillet.

Cook mushrooms for about 5 to 7 minutes, shaking the pan occasionally, until nicely caramelized.

Season mushrooms with a little salt and pepper while cooking.

Add cooked chickpeas to the skillet with the mushrooms and let cook for a few minutes.

Grate ginger and prepare the sauce by adding it to a bowl with lime juice, soy sauce, toasted sesame seed oil, and chili flakes.

Add a little honey to the sauce to balance flavors.

Add baby kale to the skillet, along with the sauce, and put the lid on to wilt the kale.

After about 10 minutes, check the kale; it should have wilted down significantly.

Roughly chop cilantro and sprinkle over the dish before serving.

Equipment Needed

Spice Level:

Dietary

Allergens