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Sautéed Kale Chickpea Salad

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#HeatAndEat #CollectiveBias

Sauteed-Kale-Chickpea-2-ways-#HeatAndEat

Last year when just about everyone was challenging each other to the Ice Bucket challenge, my dentist challenged me to eat out more in Atlanta and to #HeatAndEat less! You see, my dentist loves to talk food – just like I do. However, he loves to talk about the food he and his wife eat at restaurants, while I love to talk about the food I cook up at home for my daughter and I. So, he felt the need to challenge me to try a new restaurant, at least every 6 months. Well, my six months are almost up and I have been gormandizing on this sautéed kale and chickpea salad instead.

Kale-Sundried-Tomato-Chickpea-Salad-#HeatAndEat

Now, when I am out of the Atlanta Metro Area, I am all about eating out; heck, when I drive south 3 hours to Savannah I’m eating out all day. But, while I am close to my stove and oven, I’d much rather cook up a big batch of something my daughter and I love and reheat it for lunches and dinners through out the week.

I have been having a hard time letting go of summer, so I am still eating salads – only they are warm! Sometimes, I throw in chicken or fish or bacon, sometimes it’s just a bunch of veggies – either way, it’s a whole lot of deliciousness!

#HeatAndEat

There’s a Target across the street from my day job so, very often when I run in to pick up dinner supplies, I grab a coffee and sit in their little restaurant and eat my lunch too. The one inconvenience about eating my lunch there was having to haul back my dirty lunch container.

Target-Reynolds

However, when I was at Target recently, I came across Reynolds™ heat & eat disposable containers and decided to bring a pack home. These single use Reynolds™ heat & eat disposable containers are ideal for re-heating leftovers in the microwave and are a safe alternative to plastic containers. Reynolds™ containers happen to be heat/leak/stain/odor resistant as well as lightweight and totally recyclable. Reynolds™ containers also come with a BPA-free, recyclable plastic lid that snaps shut to help prevent messy leaks (should be removed while microwaving).

Reynolds-#HeatAndEat

6 ingredient Sautéed Kale & Chickpea Salad
2 ways!
• I started by sautéing 1 chopped onion, 4 chopped cloves of garlic and a chopped 2 inch piece of ginger together in about 2 tablespoons of extra virgin olive oil 
• After about 10 minutes, I added in 5 cups of kale (hard stem removed) and 3 cups of spinach and a quarter cup of sundried tomatoes (not the dried kind) and stirred everything up well.
• When the kale and lettuce begin to wilt, I seasoned with a tad bit of salt and pepper

For dinner we enjoyed this sautéed salad with some gluten free rice ramen noodles.
And for lunch the next day, I packed a couple of Reynolds™ containers with the sautéed salad for my daughter and I. The next day, I reheated the Reynolds™ containers for about 2 minutes in the microwave -without the lid on. Then I enjoyed my salad topped with some diced avocado, a diced boiled egg and chili flakes.

[Tweet “SautéedKale and chickpea salad – 2 WAYS! #ad #HeatAndEat @cbias @Target”]

Kale-Sundried-Tomato-Chickpea-Salad-#HeatAndEat

Sautéed Kale And Chickpea Salad

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A simple and delicious Sautéed Kale And Chickpea Salad that can be enjoyed two ways - yes, you are starting to love leftovers now - right? 🙂

Ingredients

  • 1 chopped onion
  • 4 chopped cloves of garlic
  • A chopped 2 inch piece of ginger
  • Extra virgin olive oil - about 2 tablespoons
  • 5 cups of kale, hard stem removed
  • 3 cups of spinach
  • 1/4 cup of sundried tomatoes, not the dried kind
  • Salt and pepper to taste

Instructions

  1. Sauté 1 chopped onion, 4 chopped cloves of garlic and a chopped 2 inch piece of ginger together in about 2 tablespoons of extra virgin olive oil {yes - that's a lot of garlic which would mean this isn't very date friendly 🙂 }
  2. After about 10 minutes, Add in 5 cups of kale (hard stem removed) and 3 cups of spinach and a quarter cup of sundried tomatoes (drain the oil out) and stir everything up well.
  3. When the kale and lettuce begin to wilt,season with a tad bit of salt and pepper to taste
  4. For dinner we enjoyed this sautéed salad with some gluten free rice ramen noodles.
  5. And for lunch the next day, I packed a couple of Reynolds™ containers with the sautéed salad for my daughter and I. The next day, I reheated the Reynolds™ containers for about 2 minutes in the microwave -without the lid on. Then I enjoyed my salad topped with some diced avocado, a diced boiled egg and chili flakes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

Sauteed-Kale-Chickpea-Eggs-Avocado-#HeatAndEat

I’m thinking I need to pack up a Reynolds™ container with some of this salad and challenge my dentist to #HeatAndEat more! What do you think? 
Are you a fan of leftovers? What’s one meal that you were happy to be gormandizing on the leftovers for days!

Want more lunch leftover recipe ideas? Then please check out Reynolds™ recipes!

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