Crispy Chickpea Salad

Chickpeas are a compact source of plant protein and fiber, both of which slow digestion and reduce the post-meal blood sugar spike. Kale adds vitamins K and C that support liver function. The olive oil here is functional — it helps your body absorb fat-soluble nutrients from the greens.

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil (divided)
• 1/2 cup mushrooms, sliced
• 1/4 cup Crispy Chickpeas
• 2 cups kale leaves, torn or chopped, ribs removed
• 2 teaspoons fig balsamic vinegar

Steps

1. Heat 1 teaspoon of the olive oil in a medium pan over medium heat. Add the mushrooms and cook until soft, about 7 minutes. Set aside.
2. Put the kale in a bowl. Add the crispy chickpeas and the cooked mushrooms on top.
3. Drizzle with the remaining tablespoon of olive oil and the fig balsamic vinegar. Toss until everything is coated.

Nutrition (estimated, per serving)