Sesame Chickpeas with Cabbage and Kale
Ingredients
- 1 can chickpeas
- 3 green onions
- 2 cups chopped dino kale
- 2 cups red cabbage
- 1 large knob ginger, peeled and chopped
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon plus 2 teaspoons light soy sauce or tamari
- 2 teaspoons rice vinegar
- 2 teaspoons sesame seeds for garnish
Preparation
Sauté the rinsed and drained chickpeas in the sesame oil and tamari along with the chopped ginger for about 8-10 minutes or until the chickpeas become crispy.
Add the chopped kale, cabbage, green onions, and garlic and continue to cook on medium-low heat for 5-7 minutes, stirring often.
Add the rice vinegar and additional soy sauce and cook for just a few more minutes.
Add the sesame seeds and mix well before serving.
