Tortellini Chickpea Kale Salad
Ingredients
- Olive oil, for sautéing
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 large cloves garlic, sliced
- 2 cups chopped kale
- 1 packet (9 ounces) vegan tortellini, frozen
Curry dressing
- 1/2 cup unsweetened non-dairy yogurt
- 1/2 cup vegan mayonnaise
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 teaspoon curry powder
- Maple syrup to taste
- Salt and freshly ground black pepper to taste
Preparation
Optional: Rub the chickpeas between a kitchen towel to remove the skins.
Add a drizzle of olive oil to a large skillet over medium-high heat. Once the oil is hot, add the chickpeas. Sauté for about 7 minutes, or until golden brown and crispy. Transfer to a rimmed plate.
Meanwhile, add the yogurt, mayonnaise, lemon juice, water, and curry powder to a medium bowl. Whisk to combine. Add maple syrup to taste. Season with salt and black pepper. Set aside.
Add a drizzle of olive oil to the same skillet over medium heat. Add the garlic and cook for about 2 minutes, or until lightly golden. Stir continuously to prevent burning.
Add the kale and toss with the garlic and olive oil. Add 2 tablespoons water and cover. Let steam for 2 minutes. Remove the lid and sauté for one more minute. Transfer the kale and garlic to the plate with the chickpeas.
Add a drizzle of olive oil to the same skillet over medium-high heat. Add the tortellini flat side down and cook undisturbed for 2 minutes. Add 1/2 cup water, cover, and steam for 5 minutes.
Remove the lid and stir in the chickpeas, kale, and garlic. Season with salt and black pepper. Add the desired amount of dressing for serving.
Tips
This recipe serves 3 people and uses only one skillet for easy cleanup.
