1 can (19 oz/540 mL) chickpeas, rinsed and drained
2 Tbsp canola oil, divided (30 mL)
1 tsp chili powder (5 mL)
1- 10 oz tub baby kale or baby spinach and kale mix (300 g)
1 Tbsp lemon juice (15 mL)
1/4 cup buttermilk (60 mL)
2 Tbsp apple cider vinegar (30 mL)
1/2 tsp granulated sugar (2 mL)
Pinch hot pepper flakes
2 Tbsp each chopped chives and dill (30 mL)
1 Tbsp chopped parsley (15 mL)(optional)
2 trout fillets (680 g)
1/3 cup shaved parmesan cheese (75 mL)
Tip: If using regular kale leaves, remove tough stem and chop kale into bite size pieces. Increase lemon juice to 2 Tbsp (30 mL).
1 can (19 oz/540 mL) chickpeas, rinsed and drained
2 Tbsp canola oil, divided (30 mL)
1 tsp chili powder (5 mL)
1- 10 oz tub baby kale or baby spinach and kale mix (300 g)
1 Tbsp lemon juice (15 mL)
1/4 cup buttermilk (60 mL)
2 Tbsp apple cider vinegar (30 mL)
1/2 tsp granulated sugar (2 mL)
Pinch hot pepper flakes
2 Tbsp each chopped chives and dill (30 mL)
1 Tbsp chopped parsley (15 mL)(optional)
2 trout fillets (680 g)
1/3 cup shaved parmesan cheese (75 mL)
Tip: If using regular kale leaves, remove tough stem and chop kale into bite size pieces. Increase lemon juice to 2 Tbsp (30 mL).
When you get to know Canadian Canola, you just might fall in love.