Rice and Chickpea Kale Rolls with Pineapple Salsa Recipe

Name: Rice and Chickpea Kale Rolls with Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. olive oil; 1/2 cup finely chopped onion; 1 cup cooked chickpeas; 3/4 cup low-sodium vegetable broth; 1/2 cup white basmati rice; 1 tsp. ground cumin; 1/2 tsp. smoked paprika; 1/4 tsp. salt; 12 large Lacinato kale leaves; 1 20-oz. can crushed pineapple, drained; 1/2 cup chopped red bell pepper; 1/2 cup fresh mint or cilantro leaves, chopped; 1 jalapeno chile, seeded and chopped; 1 Tbs. grated lime zest; 1 Tbs. fresh lime juice; 1 tsp. sugar or agave nectar

Servings: persons

1 tsp. olive oil
1/2 cup finely chopped onion
1 cup cooked chickpeas
3/4 cup low-sodium vegetable broth
1/2 cup white basmati rice
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. salt
12 large Lacinato kale leaves
1 20-oz. can crushed pineapple, drained
1/2 cup chopped red bell pepper
1/2 cup fresh mint or cilantro leaves, chopped
1 jalapeno chile, seeded and chopped
1 Tbs. grated lime zest
1 Tbs. fresh lime juice
1 tsp. sugar or agave nectar

1
To make Kale Rolls:
2
Heat oil in small saucepan over medium heat.
3
Add onion, and cook 3 to 5 minutes, or until softened.
4
Add chickpeas, broth, rice, cumin, paprika, and salt; bring to a boil.
5
Cover, reduce heat to medium-low, and simmer 15 minutes, or until all liquid is absorbed.
6
Cool.
7
Trim thick stems from center of kale leaves.
8
Place 1 large or 2 small overlapping kale leaves on work surface with tip away from you.
9
Pull together cut edges where stem was removed to overlap.
10
Spoon 2 Tbs.
11
chickpea mixture in center of bottom of leaf.
12
Fold in sides, and roll up leaf to tip.
13
Repeat with remaining kale and filling.
14
To make Salsa:
15
Stir together all ingredients in bowl.
16
Season with salt and pepper, if desired.
17
Serve Kale Rolls with Salsa.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tsp. olive oil, 1/2 cup finely chopped onion, 1 cup cooked chickpeas, 3/4 cup low-sodium vegetable broth, and more.

Yes, Rice and Chickpea Kale Rolls with Pineapple Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice and Chickpea Kale Rolls with Pineapple Salsa

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