Kale, Chickpea & Fennel Salad with Orange Vinaigrette
This is my new favorite lunch. It’s packed with fiber and protein and still moderate in calories. It only takes 15 minutes to prepare, but you can cut that time even further by making the steamed kale, quinoa and dressing in larger batches, so that assembly is the only time.
KALE, CHICKPEA, AND FENNEL SALAD WITH ORANGE VINAIGRETTE
Makes 1 serving
1 cup steamed kale
¼ cup canned chickpeas, rinsed and drained
1 cup thinly shaved fennel (about ½ large bulb)
½ cup cooked quinoa (1/4 cup uncooked)
2 tablespoons Orange Vinaigrette (recipe below)
1 oz shaved parmesan
freshly ground pepper
Combine kale, chickpeas, fennel, and quinoa in a mixing bowl and toss with the orange vinaigrette; be sure to coat everything evenly.
Add parmesan and toss gently, just to combine.
Transfer to a plate or bowl, and add freshly ground pepper, to taste.
398 calories, 15.1 g fat (6.2 g saturated fat), 45.7 g carbohydrate (10 g dietary fiber, 2.7 g sugars), 22.1 g protein, 1,246 mg sodium, 22.4 mg cholesterol
juice of ½ large orange (about 2 tablespoons), strained
1/2 tablespoon apple cider vinegar
⅛ teaspoon kosher salt
1 tablespoon olive oil
1 garlic clove, crushed
In a small mixing bowl, combine orange juice, apple cider vinegar, and kosher salt. Slowly drizzle in the olive oil while vigorously whisking the mixture with a small whisk. Whisk for an additional 30 seconds after all of the oil has been added. Add the clove of whole, crushed garlic.
Vinaigrette will keep for up to 3 days, refrigerated in an airtight container.