10ounces frozen green garbanzos (or regular cooked garbanzos, rinsed and drained)
1bunchTuscan kale, ribs removed, leaves cut into small squares
½teaspoon sea salt, divided
½teaspoonextra-virgin olive oil
2large roasted and peeled red bell peppers (bottled is fine), divided
½green bell pepper, diced small
2stalkscelery, diced small
½red onion, diced small
5 tablespoonschopped fresh oregano, divided
¼cupfresh lime juice
4 cloves garlic, peeled
4fresh red serrano or Fresno chiles (seeded), or ½ teaspoon cayenne pepper (to taste)
¼teaspoonfreshly ground black pepper, to taste
Bring a pot of salted water to a boil and add garbanzos. Return to a boil and cook about 2 minutes. Drain in a colander, refresh under cold water, and drain thoroughly.
Place kale in a large bowl. Put ¼ teaspoon salt and olive oil in the palm of one hand. Rub your palms together to coat, and then massage the kale, rubbing gently and thoroughly. After about 1 minute, the kale’s texture will change from stiff and dry to soft and silky.
Cut one roasted red pepper into ½-inch dice and add to kale, along with drained garbanzos, green bell pepper, celery, onion, and 4 tablespoons chopped oregano. Toss gently to combine.
Place remaining roasted red pepper in a blender, along with lime juice, garlic, red chiles (or cayenne), remaining ¼ teaspoon salt, and black pepper. Process on high until smooth. With motor running, add flaxseed oil. Pour about three-fourths of red pepper sauce over vegetables and toss well; taste and adjust with more dressing, if desired. Serve, sprinkled with remaining oregano.
Green Garbanzo and Kale Salad
Amount Per Serving
Calories 307Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 1g5%
Polyunsaturated Fat 8g
Monounsaturated Fat 3g
Total Carbohydrates 39g13%
Dietary Fiber 10g40%
* Percent Daily Values are based on a 2000 calorie diet.