Crispy Kale, Broccoli, and Chickpeas
Crispy kale with sautéed broccoli and garlic, roasted chickpeas, couscous, and tahini dressing. This hearty dish makes for a lovely appetizer served with pita bread or crackers, or as a side salad.
Ingredients
Serves: 3-4 Time: 40 minutes
Crispy Kale, Broccoli, and Chickpeas
- 2-3 cups kale, rinsed, stems removed and chopped
- 1 cup broccoli florets
- 2-3 garlic cloves, peeled and chopped
- Salt and black pepper to taste
- Olive oil
- 1 can chickpeas, drained and rinsed
- 1 cup couscous, cooked
- 1/4 cup tahini dressing, homemade or store bought
Directions
- Preheat the oven to 425ºF and prepare your vegetables.
- Toss the chickpeas in oil and salt and pepper and spread out on a baking sheet and roast for about 30-35 minutes, until evenly roasted. Shake and stir the chickpeas about halfway through.
- In a large skillet, sauté the kale, broccoli, and garlic in light olive oil for about 7-12 minutes, lightly seasoning with salt and black pepper. The vegetables should still be bright green but tender.
- To prepare the side, use a wide dish or plate and spread out the tahini dressing evenly. On top of the dressing, spread out the couscous, then top with the cooked veggies and roasted chickpeas.
- Serve as a side salad or with pita. Top with a squeeze of lemon juice if desired.
Nutrition Information
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