One dish salads are where it’s at! At center stage we have the chickpea, a legume that has 14 grams of protein per cup and 12 grams of fiber. The co-stars of this meal are kale and butternut squash, two vegetables rich in vitamin A and potassium. The cherry tomatoes add a burst of color and extra flavor.
Salads shouldn’t take a lot of time, so here are some suggestions to cut corners. Use canned chickpeas and frozen butternut squash. You’ll have dinner on the table in less than fifteen minutes.
½ cup of diced white onions + ½ cup of chopped green onions + 1 can of rinsed chickpeas + 1 bag of frozen butternut squash chunks + 2 cups of chopped kale + 7 chopped cherry tomatoes + 2Tbs of olive oil + salt & pepper to taste
1. In a large non stick pan on medium to high heat, sautee onions in olive oil till soft and fragrant.
2. Add kale and butternut squash.
3.When squash has cooked (it will be about 5 minutes) add chickpeas, tomatoes, and salt and pepper to taste. Allow to cook for an additional 5 minutes.
We love this alone but also recommend trying it on a bed of rice.
Do you want to see your recipe featured on The Mighty Mite? Let us know. We want to showcase healthy chefs and bloggers living in the Hudson Valley and surrounding areas. Comment below or reach out to us via our social media.