Turmeric Roasted Chickpea and Kale Salad - PCOS-Friendly Recipe
Nutrition per Serving
350
Calories
18g
Protein
40g
Carbs
15g
Fat
This salad combines the power of chickpeas and kale, both low GI foods, with the anti-inflammatory properties of turmeric. Grocery list: canned chickpeas, fresh kale, olive oil, turmeric, salt, black pepper, lemon, honey.
Ingredients
- 1 can (15 oz/425g) chickpeas
- 1 bunch of kale (2 cups/500g)
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) turmeric
- 1/2 teaspoon (2.5g) salt
- 1/2 teaspoon (2.5g) black pepper
- 1 lemon (juiced, about 2 tablespoons/30ml)
- 1 tablespoon (15g) honey
Instructions
- Preheat oven to 400F (200C).
- Drain and rinse chickpeas, pat dry.
- Toss chickpeas with olive oil, turmeric, salt, and pepper.
- Spread chickpeas on a baking sheet and roast for 20-25 minutes.
- While chickpeas are roasting, wash and chop kale.
- In a large bowl, mix lemon juice and honey. Add kale and massage until softened.
- Once chickpeas are done, let them cool for a few minutes then add to the kale. Toss and serve.
This PCOS-friendly recipe is a powerhouse of nutrients important for managing PCOS symptoms. Chickpeas are a great source of protein and fiber, helping to control blood sugar levels. Kale is packed with vitamins A and C, along with calcium. Turmeric has anti-inflammatory properties. The combination of these ingredients provides a balanced meal that supports hormonal balance. Enjoy this quick, easy, and delicious meal that empowers you to take control of your health.
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