Trout has a delicate and light flavour, so simple ingredients like herbs are the perfect addition.
Kale Chickpea Salad with Trout#
Simple ingredients like herbs are the perfect addition to this dish.
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Servings: 6 servings
Ingredients#
- 1 can (19 oz/ 540mL) no salt added chickpeas, drained, and rinsed
- 2 Tbsp canola oil, divided
- 1 tsp chili powder
- 1 tub (10 oz/ 300 g) baby kale or baby spinach and kale mix
- 1 Tbsp lemon juice
- 1/4 cup buttermilk
- 2 Tbsp apple cider vinegar
- 1/2 tsp granulated sugar
- pinch hot pepper flakes
- 2 Tbsp chopped chives
- 2 Tbsp chopped dill
- 1 Tbsp chopped parsley optional
- 2 trout fillets (about 680 g total)
- 1/3 cup shaved Parmesan cheese
Instructions#
- Preheat oven to 400 °F (200 °C). Line baking sheet with parchment paper.
- 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.
- Meanwhile, in another bowl, using your hands, rub kale with lemon juice and set aside.
- In a small bowl, whisk together 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.
- Place trout on baking sheet and roast for 10 minutes or until fish flakes when tested.
- 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.
Notes#
Tip: If using regular kale leaves, remove tough stem and chop kale into bite size pieces. Increase lemon juice to 2 tbsp (30 mL).
Nutrition Facts
Kale Chickpea Salad with Trout
Amount per Serving
Calories
320
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0
g
Cholesterol
60
mg
20
%
Sodium
160
mg
7
%
Potassium
800
mg
23
%
Carbohydrates
22
g
7
%
Fiber
5
g
21
%
Sugar
1
g
1
%
Protein
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
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