Tortellini & Chickpea Kale Salad – DrNewMed Healthy Recipes for Healthy Eating

This chickpea tortellini salad is going to become a fridge staple for you. It takes about 20 minutes or so to throw together, can last in the fridge for a few days and is a delicious side dish that works with so many meals.

Ingredients

Olive oil for sautéing
ounces chickpeas canned, drained and rinsed
large garlic cloves sliced
cups chopped kale curly or lacinato
ounces tortellini frozen, vegan

For the Curry Dressing:

cup unsweetened non-dairy yogurt
cup mayonnaise vegan
tablespoons lemon juice
tablespoons water
teaspoon curry powder
Maple syrup to taste
Salt and freshly ground black pepper to taste

Instructions

Add a drizzle of olive oil to a large skillet over medium-high heat. Once the oil is hot, add the chickpeas. Sauté the chickpeas for about 7 minutes, or until golden brown and crispy. Transfer to a rimmed dish and set aside.
Add the yogurt, mayonnaise, lemon juice, water, and curry powder to a medium bowl. Whisk to combine. Add maple syrup to taste. Season with salt and black pepper. Set aside.
Add a drizzle of olive oil to the same skillet over medium heat. Add the garlic and cook for about 2 minutes, or until lightly golden. Stir continuously to prevent the garlic from burning.
Add the kale and toss with the garlic and olive oil.
Add 2 tablespoons water and cover. Let the kale steam for 2 minutes. Remove the lid and sauté for one more minute.
Transfer the kale and garlic to the dish with the chickpeas.
Add a drizzle of olive oil to the same skillet over medium-high heat. Add the tortellini, flat side down, and let them cook undisturbed for about 2 minutes, or until a light golden brown. Add ½ cup water, cover, and steam for 5 minutes.
Remove the lid and stir in the chickpeas, kale, and garlic. Season with salt and black pepper. Add the desired amount of dressing for serving.