Tortellini and Chickpea Kale Salad
Ingredients
- Olive oil, for sautéing
- 1 can chickpeas (15 ounces), drained and rinsed
- 3 large cloves garlic, sliced
- 2 cups chopped kale
- 1 packet vegan tortellini (9 ounces), 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 and once hot, add the chickpeas, then sauté for about 7 minutes or until golden brown and crispy, and 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, and 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, stirring continuously to prevent burning.
Add the kale and toss with the garlic and olive oil, then add 2 tablespoons water, cover, let steam for 2 minutes, remove the lid, and sauté for one more minute before transferring 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, let 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, and add the desired amount of dressing for serving.
