Tested till perfect Lemon Kale with Chickpeas
Lemon Kale with Chickpeas
Photography by Matthew Kimura

Lemon Kale with Chickpeas

Although naturally rich in fibre, this dish gets a bonus fibre boost from the addition of chickpeas. Clean the kale well because dirt tends to get stuck in the folds.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2008

Recipe4 out of 5 based on 41 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 1oniononions, finely chopped
  • 2 2garlic clovegarlic cloves, thinly sliced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 10 cups 10cupspacked chopped kale
  • 1 tsp 1tspgrated lemon rind
  • 1 cup 1cupcooked chick peas, drained and rinsed
  • 1 tbsp 1tbsplemon juice
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In large shallow Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; cook onion, garlic, salt and pepper for about 4 minutes or until softened.

Stir in kale and lemon rind; cook, stirring, for about 2 minutes or until slightly wilted. Pour in 3/4 cup (175 mL) water; cover and cook, stirring occasionally, for about 15 minutes or until kale is tender.

Stir in chickpeas and lemon juice; cook over medium-high heat for about 2 minutes or until no liquid remains. Drizzle with remaining oil.

Nutritional Information Per serving: about

cal 256 pro 10g total fat 12g sat. fat 2g
carb 32g fibre 6g chol 0mg sodium 222mg

% RDI:

calcium 23 iron 30 vit A 232 vit C 290
folate 53
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