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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 525 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 2 cloves garlic
  • 2 bunches kale
  • 1 lemon
  • 1 oz Parmesan cheese
  • ½ cup plain Greek yogurt
  • ½ cup pumpkin seeds
  • 2 whole grain buns or rolls
  • Dijon mustard
  • soy sauce
  • virgin coconut oil

Instructions

  1. Wash and dry the kale leaves and lemon.
    • 2 bunches kale
    • 1 lemon
  2. One kale leaf at a time, cut along the sides of the tough center ribs, then pull out and discard the ribs. When all the leaves are trimmed, chop them crosswise into 1-inch pieces and transfer to a large bowl.
  3. Finely grate ½ cup of Parmesan.
    • 1 oz Parmesan cheese
  4. Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    • 2 cloves garlic
  5. Cut the lemon in half; juice one half into a small bowl (that is big enough for making the dressing) and cut the other half into wedges for serving.
  6. Add ½ of the grated Parmesan (save the rest for garnishing), minced garlic, yogurt, Dijon, soy sauce, salt, and pepper to the bowl with the lemon juice; whisk together until smooth.
    • ½ cup plain Greek yogurt
    • 1 tsp Dijon mustard
    • 2 tsp soy sauce
    • ½ tsp salt
    • ½ tsp black pepper
  7. Pour the dressing over the kale and toss to combine. If the kale is tough, massage it with your hands to soften it.
  8. Preheat a skillet over medium heat.
  9. While the skillet heats up, cut the buns or rolls into ¾-inch cubes.
    • 2 whole grain buns or rolls
  10. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 2 tbsp virgin coconut oil
  11. Add the bread cubes to the skillet; sprinkle with salt and toss to coat in the oil, then arrange in a single layer. Toast the bread, tossing occasionally, until the bread cubes are golden brown, 4 to 5 minutes. Once done, transfer the croutons to a bowl and return the skillet to the stove.
    • 1 tsp salt
  12. While the bread cubes cook, drain and rinse the chickpeas, then transfer them to a clean towel (or paper towels) and pat dry.
    • 2 (15 oz) cans garbanzo beans (chickpeas)
  13. Once the croutons have been transferred, wipe out the skillet with a paper towel and heat over medium heat.
  14. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 2 tbsp virgin coconut oil
  15. Add the chickpeas to the skillet; season with salt and pepper and toss to coat in the oil. Cook, stirring occasionally, until the chickpeas are golden brown and crispy, 5 to 7 minutes. Once done, remove the skillet from the heat.
    • 1 tsp salt
    • 1 tsp black pepper
  16. Measure out the pumpkin seeds and place in a small bowl.
    • ½ cup pumpkin seeds
  17. To serve, arrange a bed of the kale on a plate and top with the croutons, chickpeas, pumpkin seeds, and remaining Parmesan. Garnish with lemon wedges for squeezing over the top.

Nutrition per Serving

Calories
525
Fat
28g
Net Carbs
39g
Protein
25g

Cookware

  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • stainless steel or cast iron skillet
  • stirring spoon
  • whisk or fork