Today’s heart-healthy recipe is from the Canadian Heart and Stroke Foundation and pairs protein-rich fish and chickpeas with the freshness of greens for a healthy and delicious combination!
Make it today for lunch or dinner!
Kale Chickpea Salad with Trout
Serves 6
Ingredients
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1 can (19 oz/540 mL) no salt added chickpeas, drained and rinsed
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2 tbsp (25 mL) canola oil, divided
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1 tsp (5 mL) chili powder
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1 tub (10 oz/300 g) baby kale or baby spinach and kale mix
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1 tbsp (45 mL) lemon juice
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1/4 cup (50 mL) buttermilk
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2 tbsp (25 mL) apple cider vinegar
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1/2 tsp (2 mL) granulated sugar
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Pinch hot pepper flakes
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2 tbsp (25 mL) each chopped chives and dill
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1 tbsp (15 mL) chopped parsley (optional)
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2 trout fillets (about 680 g total)
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1/3 cup (75 mL) shaved parmesan cheese
Directions
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Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
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In a bowl, toss chickpeas with 2 tsp (10 mL) of the oil and chili powder. Spread onto prepared pan and roast for about 20 minutes or until golden and slightly crisp. Set aside to cool completely.
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Meanwhile, in another bowl, using your hands, rub kale with lemon juice and set aside.
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In a small bowl, whisk together the remaining oil with buttermilk, vinegar and hot pepper flakes. Stir in chives, dill and parsley if using. Remove 2 tbsp (25 mL) and spread over trout fillets.
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Place trout on baking sheet and roast for 10 minutes or until fish flakes when tested.
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Toss remaining dressing with kale and chickpeas. Toss in parmesan and divide among 6 dinner plates. Top each salad with a piece of trout to serve.
