Kale & Chickpea Hash

Simple. Nutritious. Delicious. A great meal to start your day or really enjoy any time!

Prep time: 5 min Cook time: 10 min

I’ve never really been a big breakfast person. Don’t get me wrong; I totally understand the importance of starting the day with a nutritious meal. Even before my vegan days, though, eggs have just never been appealing to me. I tend to gravitate towards breads and grains for breakfast, but since I started doing morning workouts I want to make sure to get a bit of protein also.

So I came up with this “skillet” of greens and beans and tried it with a number of different flavor combinations until I finally found my favorite. It’s lemon-y, garlic-y and so so delicious! I am OBSESSED with my Trinidad Lemon Garlic seasoning from the Spice House, but you can also just use fresh lemon juice, garlic and salt as well.

What’s even better: This is super easy and pretty quick if you’re always running late in the mornings like me!

When using fresh kale, I usually trim it from the stems and chop it up a bit. Frozen kale also works wonderfully in this dish, just add a little more water to sautee.


  • 1.5 c chopped kale (fresh or frozen)
  • 3/4 c chickpeas (1/2 can, save the rest for later!)
  • 1T pine nuts
  • Trinidad Lemon Garlic seasoning (to taste, I probably use about 1t) OR
  • 2t lemon juice
  • 1t minced garlic
  • Salt, pinch, to taste
  • 1/4 c water

Add water to skillet on medium heat. Add kale. If using frozen, allow to completely thaw in the pan before adding the beans.

Next, add chickpeas, lemon and garlic. Cook for about 5 min until chickpeas are warm and the kale starts to wilt. Add water as needed, there should be a little bit left in the pan when you’re done.

Add pine nuts and cook for another 1-2 min. Sprinkle with sea salt and enjoy!!

Flavor variations

I’ve tried this dish a number of ways. Some of my other favorite flavor combinations are:

  • Northern beans are also good with the flavors above. They cook a little faster than chickpeas.
  • Add a few cherry tomatoes in with the beans. Make sure to pop them with the back of a spoon as they cook.
  • Black beans and spinach with cayenne pepper and lime instead of garlic and lemon is spicy and delicious! Spinach cooks a lot quicker than kale, so adjust your cooking times with this one.
  • Black beans and spinach with mango salsa!

2 Thoughts

  1. I like this recipe. I just got some fresh snow pea leaves and purple beans from the farm down the road. I was wondering what to do with them. I am going to use your recipe for inspiration. Snow pea leaves can take the place of kale and purple beans can take the place of chickpeas. Thanks for the idea and thanks for visiting my blog. Nice to meet you. 🙂


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