Go Back
+ servings

Kale, Serrano Chile, & Mint Salad

Add to Collection
No ratings yet


Chickpea Croutons


For the Croutons

  • (adapted from oh she glows)
  • Preheat oven to 400 degrees.
  • In a bowl, mix chickpeas, oil, and spices (you can add salt and black pepper to taste) until well coated.
  • Lay chickpeas out flat on a baking sheet. Bake for 20 minutes, give the pan a shake to move everything around, then bake for another 10-15 minutes. (You can pre-make a large batch of these and use throughout the week. Store in an airtight container in the fridge).
  • Meanwhile, make the salad.

For the Salad

  • Chiffonade (cut into thin strips) the kale. Add it to a bowl and dress with the olive oil and lemon, mixing well, allowing it to start to marinate as you prepare other ingredients.
  • Slice the chile as thin as possible (you could use a mandoline here). Add to the bowl.
  • Let marinate while croutons are cooking.
  • You can omit the croutons and serve as is. (But mix well and ideally let everything marinate for at least 10 minutes before serving).
  • Add pumpkin and hemp seeds right before serving.

Recipe Notes

Serves 1-2 as a main, or 3-4 as a side

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.