Kale chickpea salad with trout - University of Ottawa Heart Institute Patient Alumni Association : U

Ingredients

• 1 can (19 oz/540 mL) no salt added chickpeas, drained and rinsed
• 2 tbsp (25 mL) canola oil, divided
• 1 tsp (5 mL) chili powder
• 1 tub (10 oz/300 g) baby kale or baby spinach and kale mix
• 1 tbsp (45 mL) lemon juice
• 1/4 cup (50 mL) buttermilk
• 2 tbsp (25 mL) apple cider vinegar
• 1/2 tsp (2 mL) granulated sugar
• Pinch hot pepper flakes
• 2 tbsp (25 mL) each chopped chives and dill
• 1 tbsp (15 mL) chopped parsley (optional)
• 2 trout fillets (about 680 g total)
• 1/3 cup (75 mL) shaved parmesan cheese