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.
Print
Pin
Email
Share
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.
Slider Slaw Salad