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Ingredients
- 1 can reduced-sodium chickpeas (15–16 oz)
- Nonstick aluminum foil
- 3 tablespoons fresh chives, divided
- 3 tablespoons fresh dill, divided
- 1 bunch fresh kale (about 8 oz)
- ½ cup nonfat plain Greek yogurt
- ¼ cup low-fat buttermilk
- 1 teaspoon kosher salt, divided
- 1 teaspoon pepper, divided
- 1 tablespoon smoked paprika
- ½ teaspoon garlic powder
- Cooking spray
- 1 lb fresh salmon fillet, skin removed
Steps
- Preheat oven to 425°F. Drain and rinse chickpeas, then pat dry. Line baking sheet with foil. Chop chives and dill finely. Remove thick stems from kale and tear leaves into large pieces.
- Combine in medium bowl: yogurt, buttermilk, 2 tablespoons each chives and dill, and ½ teaspoon each salt and pepper; set aside.
- Combine paprika, garlic powder, and remaining ½ teaspoon each salt and pepper. Coat chickpeas with spray, then coat with 2 teaspoons seasoning mixture. Spread in single layer on baking sheet. Bake 30 minutes, stirring halfway though cook time, or until crisp. Remove chickpeas from baking sheet and let cool to room temperature.
- Coat kale with spray and 1 teaspoon seasoning mixture. Spread in even layer on baking sheet and bake 10 minutes; remove from oven. Stir kale, then push to 1 half of sheet. Place salmon on other half of sheet (wash hands), sprinkle with remaining 1 teaspoon seasoning mixture, and coat with spray. Bake 8–10 minutes until kale is crisp and center of salmon flakes easily and is 145°F. Serve salmon with kale and chickpeas, drizzled with sauce and topped with remaining 1 tablespoon each chives and dill.
Amount per ¼ recipe serving: Calories 290, Total Fat 11g, Sat Fat 1.5g, Trans Fat 0g, Chol 75mg, Sodium 660mg, Total Carb 15g, Fiber 5g, Sugars 4g, Protein 34g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%