Rice and Chickpea Kale Rolls with Pineapple Salsa

Lacinato kale is the easiest variety to fold for these emerald green rolls. nutritional information Per Serving (3 rolls and 1/3 cup salsa): Calories: 232 Protein: 9 g Total Fat: 4 g Saturated Fat: <1 g Carbohydrates: 46 g Cholesterol: 0 mg Sodium: 313 mg Fiber: 10 g Sugar: 21 g Vegan and Gluten-Free
Photo by Devon F.
Adapted from vegetariantimes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from vegetariantimes.com

Ingredients

  • 1

    tsp. olive oil

  • 1/2

    cup finely chopped onion

  • 1

    cup cooked chickpeas

  • 3/4

    cup low-sodium vegetable broth

  • 1/2

    cup white basmati rice

  • 1

    tsp. ground cumin

  • 1/2

    tsp. smoked paprika

  • 1/4

    tsp. salt

  • 12

    large Lacinato kale leaves

  • 1

    20-oz. can crushed pineapple, drained

  • 1/2

    cup chopped red bell pepper

  • 1/2

    cup fresh mint or cilantro leaves, chopped

  • 1

    jalapeño chile, seeded and chopped

  • 1

    Tbs. grated lime zest

  • 1

    Tbs. fresh lime juice

  • 1

    tsp. sugar or agave nectar

Directions

To make Kale Rolls: 1. Heat oil in small saucepan over medium heat. Add onion, and cook 3 to 5 minutes, or until softened. Add chickpeas, broth, rice, cumin, paprika, and salt; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes, or until all liquid is absorbed. Cool. 2. Trim thick stems from center of kale leaves. Place 1 large or 2 small overlapping kale leaves on work surface with tip away from you. Pull together cut edges where stem was removed to overlap. Spoon 2 Tbs. chickpea mixture in center of bottom of leaf. Fold in sides, and roll up leaf to tip. Repeat with remaining kale and filling. To make Salsa: 3. Stir together all ingredients in bowl. Season with salt and pepper, if desired. Serve Kale Rolls with Salsa.

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