Mediterranean Chickpea Salad

Makes servings

Macronutrients: Per serving: 335.53 calories, 13.81g protein, 19.95g fat, 30.49g carb, 9.38g dietary fiber, 5.32g saturated fat, 8.58g total sugar, 0.0g added sugar

Significant Source For: Significant source for: Protein, Fiber, Iron, Phosphorus, Zinc, Copper, Fluoride, Manganese, Vitamin A, Thiamin, Riboflavin, Vitamin B-6, Vitamin K (phylloquinone), Folate.

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Ingredients

Recipe Ingredients:

Preparation

Step 1. In a 7.25-qt Dutch oven or a soup pot, heat up the olive oil over medium heat.

Step 2. Add the sliced hot Italian plant-based sausage to the Dutch oven; sear them for 3 to 4 minutes or until both sides are lightly browned. Remove the sausage and transfer to a plate.

Step 3. Add the carrots, yellow onions, celery, and garlic to the Dutch oven; cook for 5 minutes or until vegetables are softened.

Step 4. Add the mushroom broth, black-eyed peas, smoked paprika, fresh thyme, and bay leaves. Bring the Dutch oven to a boil over high heat.

Step 5. Lower the heat and allow it to simmer for 30 to 40 minutes or until the black-eyed peas are fully cooked.

Step 6. Add the canned diced tomatoes, kale, and nutritional yeast. Bring the Dutch oven to a boil again over medium heat. Turn off the heat. Stir in the hot Italian plant-based sausage.

Step 7. Sprinkle with pepper and serve.

Preparation Instructions: