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Lemon, Chickpea, and Kale Sauté with Bulgur

I love kale. I love kale salads. But on a freezing winter’s day, a salad just isn’t going to cut it.  With a quarter of my kale bag remaining and the expiration date looming, I decided to make a simple and healthy sauté.  This is one of the cheapest and quickest recipes out there.  Although the recipe leans on mostly dry ingredients, the end result is refreshing and clean.

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1/2 a small lemon

1 can of tomatoes, drained (crushed, diced, whatever your fancy)

1 can of chickpeas, drained

3-4 cups of kale

2 cups of bulgur (I use Trader Joe’s 10 Minute Bulgur)

2 garlic cloves, minced

1/4 diced yellow onion

Salt, pepper, olive oil


*I used what I had in my pantry.  I added cumin, turmeric, and red pepper flakes for heat.  But the recipe is just as good with the basics.


Sauté onion and garlic in saucepan with olive oil until golden.  Add 4 cup of water and 2 cups of bulgur.  (For additional flavor, substitute 2 cups of water with 2 cups of vegetable stock).

Sauté garlic and olive oil in another saucepan until golden.  Add in drained chickpeas and tomatoes (I also added a box of sliced white mushrooms).  Simmer over medium heat for 5 minutes.  Add in kale slowly, stirring as it softens and makes room for more.  Once all ingredients have been combined, squeeze lemon over pan. Turn heat up and continue stirring for 10-12 minutes.  Add salt, pepper, and red pepper flakes.

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Remove from heat and serve over bulgur (make sure to spoon on some of the lemony tomato broth).

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Food lover and minimalist cook finding harmony in the kitchen.

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