YOUR SOLIN GENERATED RECIPE
Citrus-Massaged Kale Salad with Crispy Chickpeas
Enjoy a vibrant, nutrient-dense salad featuring massaged kale tossed with crispy roasted chickpeas, marinated extra firm tofu, and succulent edamame. Dotted with red bell pepper and red onion for a pop of color, all brought together by a zesty citrus dressing that perfectly balances tang and warmth.
INGREDIENTS
3 cups chopped Kale (~200g)
1 cup roasted Chickpeas (~164g)
100g Extra Firm Tofu
0.5 cup Shelled Edamame (~75g)
0.5 cup diced Red Bell Pepper (~75g)
0.25 cup thinly sliced Red Onion (~40g)
Juice of 1 Lemon (~44g)
1 tsp Extra Virgin Olive Oil
1 tsp Paprika
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Rinse and drain a can of chickpeas or use pre-cooked chickpeas. Pat them dry with a paper towel.
Toss the chickpeas with paprika, garlic powder, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until crispy, shaking the pan halfway through.
While the chickpeas roast, prepare the tofu by pressing out excess moisture. Cut the tofu into cubes and, if desired, pan-sear in a non-stick skillet over medium heat until lightly golden on all sides.
In a large bowl, add the chopped kale. Massage the kale with a bit of salt and a squeeze of lemon juice until the leaves soften.
Add the roasted chickpeas, seared tofu, shelled edamame, diced red bell pepper, and thinly sliced red onion to the kale.
In a small bowl, whisk together the remaining lemon juice, extra virgin olive oil, and a pinch of salt and pepper. Drizzle the citrus dressing over the salad.
Toss everything gently until well combined, adjust seasonings to taste, and serve immediately.