Recipe of the Week: Kale Chickpea Salad with Trout

Ingredients

• 1 can (19 oz/540 ml) 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

Preparation

Preheat oven to 400 F (200 C). Line baking sheet with parchment paper. In bowl, toss chickpeas with two tsp (10 ml) of 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 hands, rub kale with lemon juice and set aside. In small bowl, whisk together remaining oil with buttermilk, vinegar and hot pepper flakes. Stir in chives, dill and parsley, if using. Remove two 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 six dinner plates. Top each salad with a piece of trout to serve.

If using regular kale leaves, remove tough stem and chop kale into bite-size pieces. Increase lemon juice to two tbsp (30 ml).

Preparation time: 20 minutes; total time: 50 minutes.

Makes six servings, 320 calories each.

- Canadian Food Focus