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.
- 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
- 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.
- 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.
- 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.
- Add the kale and toss with the garlic and olive oil.
- 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.
- Transfer the kale and garlic to the dish with the chickpeas.
- 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.
- 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.
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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