Vegan Tortellini & Chickpea Kale Salad

This recipe for Vegan Tortellini & Chickpea Kale Salad with Curry Dressing is an easy one-skillet dinner. Protein-packed and kid-approved. For more information on how to build a balanced vegan salad, click here.

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Vegan Tortellini & Chickpea Kale Salad

Vegan Tortellini & Chickpea Kale Salad


Ingredients

Scale
  • Olive oil, for sautéing
  • 1 can chickpeas (15 ounces), drained, and rinsed
  • 3 large cloves garlic, sliced
  • 2 cups chopped kale
  • 1 packet vegan tortellini (9 ounces), frozen

For the Curry Dressing:

  • ½ cup unsweetened non-dairy yogurt
  • ½ cup vegan mayonnaise
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon curry powder
  • Maple syrup to taste
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté the Chickpeas: Add a drizzle of olive oil to a large skillet over medium-high heat. Once the oil is hot, add the chickpeas. Sauté the chickpeas for about 7 minutes, or until golden brown and crispy. Transfer to a rimmed dish and set aside.
  2. Make the Dressing: Add the yogurt, mayonnaise, lemon juice, water, and curry powder to a medium bowl. Whisk to combine. Add maple syrup to taste. Season with salt and black pepper. Set aside.
  3. Cook the Garlic: Add a drizzle of olive oil to the same skillet over medium heat. Add the garlic and cook for about 2 minutes, or until lightly golden. Stir continuously to prevent the garlic from burning.
  4. Add the kale and toss with the garlic and olive oil.
  5. Steam the Kale: Add 2 tablespoons water and cover. Let the kale steam for 2 minutes. Remove the lid and sauté for one more minute.
  6. Transfer the kale and garlic to the dish with the chickpeas.
  7. Brown & Steam the Tortellini: Add a drizzle of olive oil to the same skillet over medium-high heat. Add the tortellini, flat side down, and let them cook undisturbed for about 2 minutes, or until a light golden brown. Add ½ cup water, cover, and steam for 5 minutes.
  8. Add the Dressing: Remove the lid and stir in the chickpeas, kale, and garlic. Season with salt and black pepper. Add the desired amount of dressing for serving.

Notes

I used Kite Hill Tortellini with Almond Milk Ricotta Alternative for this recipe. It’s lower in sodium than most brands and has no cholesterol or saturated fat.

Optional Step: Rub the chickpeas with a kitchen towel to remove the skins before sautéing for crispier chickpeas.

Find more of Nisha’s recipes on her website, Cooking for Peanuts.

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Vegan Tortellini & Chickpea Kale Salad

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