INGREDIENTS
  • 1 can (19 oz/540 mL) no salt added chickpeas, drained and rinsed
  • 2 tbsp (25 mL) canola oil, divided
  • 1 tsp (5 mL) chili powder
  • 1 tub (10 oz/300 g) baby kale or baby spinach and kale mix
  • 1 tbsp (45 mL) lemon juice
  • 1/4 cup (50 mL) buttermilk
  • 2 tbsp (25 mL) apple cider vinegar
  • 1/2 tsp (2 mL) granulated sugar
  • Pinch hot pepper flakes
  • 2 tbsp (25 mL) each chopped chives and dill
  • 1 tbsp (15 mL) chopped parsley (optional)
  • 2 trout fillets (about 680 g total)
  • 1/3 cup (75 mL) shaved parmesan cheese

DIRECTIONS
  1. Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
  2. In a bowl, toss chickpeas with 2 tsp (10 mL) of the oil and chili powder. Spread onto prepared pan and roast for about 20 minutes or until golden and slightly crisp. Set aside to cool completely.
  3. Meanwhile, in another bowl, using your hands, rub kale with lemon juice and set aside.
  4. In a small bowl, whisk together remaining oil with buttermilk, vinegar and hot pepper flakes. Stir in chives, dill and parsley if using. Remove 2 tbsp (25 mL) and spread over trout fillets.
  5. Place trout on baking sheet and roast for 10 minutes or until fish flakes when tested.
  6. Toss remaining dressing with kale and chickpeas. Toss in parmesan and divide among 6 dinner plates. Top each salad with a piece of trout to serve.

Tip: If using regular kale leaves, remove tough stem and chop kale into bite size pieces. Increase lemon juice to 2 tbsp (30 mL).

NUTRITIONAL INFO
Nutritional info per serving (1 of 6)

 

  • Calories 320
  • Protein 29 g
  • Total fat 12 g
    Saturated fat 3 g
    Trans fat 0 g
    Cholesterol 60 mg
  • Carbohydrates 22 g
    Fibre 5 g
    Sugars 1 g
    Added sugars 0 g
  • Sodium 160 mg
  • Potassium 800 mg