Steamed Kale With Chickpeas & Creamy Almond Dressing
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Steamed Kale With Chickpeas & Creamy Almond Dressing


Leafy green kale has definitely earned its status as an incredible food– it’s delicious, versatile and nutritious. I use it in soups, pastas, stews and salads.


  • 1 x bunch fresh kale
  • 1 cup cooked chickpeas
  • Balsamic glaze
  • Creamy Almond Dressing
  • ½ cup water
  • 3 tbsp. white almond butter
  • 2 tsp. rice syrup
  • 1 tsp. tamari
  • 1 clove garlic, crushed
  • 1 tsp. lemon juice
  • 1 tsp. ground flaxseeds


Greens, rich in chlorophyll and minerals like calcium, strengthen the bones, help the blood to absorb oxygen, and bring energy upward in the body, leaving you feeling light and refreshed. Because greens have absorbed so much light, they are like “eating sunshine.”

Wash the greens, separate the green leaf from the tough stem by slicing carefully along each side of the stem. Slice or tear the leaves into 1-inch strips.
Using a stove top steamer pot, bring a small amount of water to a boil. Add the steamer basket with the greens, cover and steam for 4-5 minutes

The greens will go from their raw colour to a very brilliant green, then a deeper green. Serve as a side dish mixed with chickpeas or with a medley of vegetables.

Make the dressing. Combine all ingredients in a blender. Blend until creamy, adding more water if required to reach desired consistency. Mix with some cooked chickpeas and fold into the cooked kale. Dress with reduced balsamic glaze.

Note: Unlike almond oil which is 100% fat, almond butter provides all of the fibre, vitamins and minerals of whole almonds, which are one of the only alkaline nuts.