Looking for a delicious and super nutritious dish that’s easy to prepare and won’t leave you feeling hungry? My kale and garbanzo salad with portabellini mushrooms and grape tomatoes will surely please the palate and satisfy the stomach.
- 1 (15 oz.) can garbanzo beans, drained
- 3 large portabellini mushrooms, roughly chopped
- 8-10 grape tomatoes
- 4-5 cups kale (chopped fresh)
- ½ cup dry white wine
- 1 lemon, zested and juiced
- 1 onion, diced
- 2 garlic cloves, dices
- ½ cup chopped basil leaves
- ½ tsp. paprika
- Olive oil to saute
- Salt & pepper to taste
- In a large skillet, sauté onion & garlic in olive oil over medium heat for five minutes or until onions soften.
- Add kale, mushrooms, and garbanzo beans along with paprika, salt and pepper, and sauté for an additional five minutes.
- Add grape tomatoes, white wine and lemon juice and deglaze the pan, allowing ingredients to simmer and liquid to be fully absorbed.
- Scatter chopped basil leaves, lemon zest, and adjust salt & pepper if necessary.
- Enjoy warm.
The creamy protein and fibre rich garbanzo beans work well with hearty, meat-like chunks of portabellini mushrooms to provide a satisfying bite. Add a few leaves of the world’s most nutrient-dense food on earth (read more about this here) with a few grape tomatoes for colour and taste and you’ve got a killer combo. The finishing touch of lemon juice and zest brightens the dish, increasing the intensity of flavours, and add a necessary tang to round out all the goodness colliding in this one salad. Your body and taste buds will thank you for it.
There are quite a few things happening here, and I am not too sure how to process it all. First, I am still on a high from the delicious success of this off the cuff recipe. But probably more unsettling is that I am confused, happy, and a tad uncomfortable with how much I ended up liking celery after years of shunning the vegetable.
This recipe idea came about for two main reasons: I bought a pack of celery stalks with the hopes of beginning the journey to acquire the taste for it; and secondly I had just roasted a whole chicken and wanted to repurpose it and create a fun recipe. The end result? A chicken, chickpea and celery salad, with a refreshingly zesty lemon vinaigrette.
What you’ll need
- 3 celery stalks, chopped
- 1 14oz can of chickpeas, drained and rinsed
- 2 cups of cooked chicken breast chunks (or your fave part)
- Juice of one lemon (about ¼ cup)
- Zest of one lemon (about ½ tsp)
- ¼ cup extra virgin olive oil
- ¼ tsp ground cumin
- 1 tsp butter
- Salt and pepper to taste
(See my note on zesting a lemon in a previous post).
- Add butter to a skillet over medium heat and sautee chicken chunks until heated through. Remove from heat and set aside.
- Season chickpeas with salt, pepper and cumin.
- In the meanwhile, whisk together lemon juice, lemon zest, and olive oil in a mixing bowl. Adjust salt and pepper accordingly.
- Combine sauteed chicken breast, celery and seasoned chickpeas in a mixing bowl. Pour vinaigrette and fold to combine.
- Transfer to the refrigerator and allow to chill for at least one hour.
- Serve chilled.
- I deboned a chicken breast from the Chinese five spice whole roasted chicken I made earlier that day. Any roasted chicken will do, and you can even use poached chicken breast or your favourite part.
- I reheated the chicken breast by sautéing the chunks in a tsp of butter. This allows the chicken to be rehydrated and makes the dish a little heartier.
- Because they tend to be bland, it’s best to season the chickpeas before combining with the rest of the ingredients. You can use regular S&P or some seasoning salt to give it an extra kick. I added cumin for another depth of flavour.
- Allow the dish to sit at least an hour in the fridge after adding the lemon vinaigrette. The ingredients will have time to soak up that lemony goodness and the flavours will come together better.
I must admit, for someone who was warming up their tastebuds to the aggressive and sharp bite of celery this was a pretty daring move diving head on into a dish with raw celery as a main component. Cooked celery isn’t as strong.
The beauty of the palate is that it’s constantly changing and adapting to new tastes. But sometimes we grow so comfortable in the usual fare that we refuse our palates the right to grow and explore a much bigger, more exciting world of taste. Don’t be that guy.
I just ran home from the gym, in the rain, and I am pretty famished. What can I make that’s quick but hearty and won’t undo what I just spent an hour and a half to achieve? Well, I opened my cupboard and found this staring me in the face.
And so the light bulb went off.
1 16 oz. can of fully cooked chickpeas (garbanzo beans), drained
1 small onion, chopped
1 large garlic clove, finely chopped
1 medium tomato, chopped
1/2 tsp fresh thyme leaves
1 tbsp. fresh cilantro, roughly chopped
1/2 tsp cumin seeds
S&P to taste
EVOO to saute
1. In a skillet, saute onions, garlic, tomatoes, cumin seeds and fresh herbs in EVOO over medium heat for 2 minutes.
2. Add can of drained chickpeas and combine. Allow to heat through for 2 3 minutes.
3. Adjust salt and pepper to taste.
I love chickpeas; they’ve been a family favorite from I was a kid. Mom used to make them from scratch (you know, buying them in the pack and soaking overnight and cooking them in the pressure cooker… #aintnoboddygottimeforthat) almost every Sunday for breakfast and she would sometimes add tuna or pink salmon. They are packed with protein and fiber which makes them very filling…perfect for a post workout meal.
Chickpeas are much more versatile…they are the base for the oh-so-good hummus that’s enjoyed the world over, and even make a good curry. There’s even chickpea flour, commonly used in Indian cuisines.
Check back soon for more chickpea recipes.