Warm Garbanzo Bean and Kale Salad with Smoked Paprika and Parsley Vinaigrette Recipe

Name: Warm Garbanzo Bean and Kale Salad with Smoked Paprika and Parsley Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lemon juice; Grated zest of 1 orange; 2 tablespoons orange juice; 1 teaspoon Dijon mustard; 2 teaspoons smoked paprika; 1 teaspoon maple syrup or honey; 1/4 cup finely chopped flat-leaf parsley; 1/2 teaspoon sea salt; Black pepper; 1/4 cup extra virgin olive oil; 1 bunch Tuscan kale, rinsed; One 14-ounce can garbanzo beans, rinsed and drained; 1 pinch cayenne pepper; 2 scallions thinly sliced, green parts only

Servings: persons

2 tablespoons lemon juice
Grated zest of 1 orange
2 tablespoons orange juice
1 teaspoon Dijon mustard
2 teaspoons smoked paprika
1 teaspoon maple syrup or honey
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon sea salt
Black pepper
1/4 cup extra virgin olive oil
1 bunch Tuscan kale, rinsed
One 14-ounce can garbanzo beans, rinsed and drained
1 pinch cayenne pepper
2 scallions thinly sliced, green parts only

1
Whisk together the lemon juice, orange zest, orange juice, mustard, smoked paprika, maple syrup, parsley, salt and pepper in a small bowl.
2
Add the olive oil in a slow and steady stream, whisking until combined.
3
Set aside.
4
Remove the ribs and stems from the kale leaves and coarsely chop.
5
In a medium saucepan over high heat, add the kale with 3 tablespoons of water.
6
Cover and cook until kale wilts down, about 4 minutes.
7
Meanwhile, rinse and drain the chickpeas.
8
When the kale leaves are tender, add the chickpeas and paprika dressing to the pan and stir to combine.
9
Cook together until dressing is warm and evenly coats the beans and kale, about 6 minutes.
10
Season to taste with cayenne pepper and salt.
11
Spoon mixture into desired serving dish.
12
Garnish with sliced scallions and serve.

175

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 14 ingredients. The key ingredients include: 2 tablespoons lemon juice, Grated zest of 1 orange, 2 tablespoons orange juice, 1 teaspoon Dijon mustard, and more.

Yes, Warm Garbanzo Bean and Kale Salad with Smoked Paprika and Parsley Vinaigrette falls under the Salads 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.

Warm Garbanzo Bean and Kale Salad with Smoked Paprika and Parsley Vinaigrette

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