Tortellini and 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) frozen vegan tortellini
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
Add a drizzle of olive oil to a large skillet over medium-high heat. Once hot, add the chickpeas and sauté for about 7 minutes until golden brown and crispy. Transfer to a rimmed plate.
Meanwhile, in a medium bowl, combine the yogurt, mayonnaise, lemon juice, water, and curry powder. Whisk to combine, add maple syrup to taste, and 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 until lightly golden, stirring continuously to prevent burning.
Add the kale and toss with the garlic and olive oil. Add 2 tablespoons water, cover, and 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
Optionally, rub the chickpeas between a kitchen towel to remove the skins for better texture.
