Rice and Chickpea Kale Rolls with Pineapple Salsa

By devogirl

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

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

Details

Adapted from vegetariantimes.com

Preparation

Step 1

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.