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Ambassador [Associate]
Ambassador [Associate]
  • 525 calories
  • 35 min
  • 4 servings


  • 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


  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

Net Carbs


  • 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