Rice and Chickpea Kale Rolls with Pineapple Salsa Recipe - Vegetarian Times

Rice and Chickpea Kale Rolls with Pineapple Salsa

Rice and Chickpea Kale Rolls with Pineapple Salsa

Lacinato kale is the easiest variety to fold for these emerald green rolls.

  • 4Servings


  • 1 tsp. olive oil
  • 1/2 cup finely chopped onion
  • 1 cup cooked chickpeas
  • 3/4 cup low-sodium vegetable broth
  • 1/2 cup white basmati rice
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. salt
  • 12 large Lacinato kale leaves
  • 1 20-oz. can crushed pineapple, drained
  • 1/2 cup chopped red bell pepper
  • 1/2 cup fresh mint or cilantro leaves, chopped
  • 1 jalapeno chile, seeded and chopped
  • 1 Tbs. grated lime zest
  • 1 Tbs. fresh lime juice
  • 1 tsp. sugar or agave nectar


To make Kale Rolls:

1. Heat oil in small saucepan over medium heat. Add onion, and cook 3 to 5 minutes, or until softened. Add chickpeas, broth, rice, cumin, paprika, and salt; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes, or until all liquid is absorbed. Cool.

2. Trim thick stems from center of kale leaves. Place 1 large or 2 small overlapping kale leaves on work surface with tip away from you. Pull together cut edges where stem was removed to overlap. Spoon 2 Tbs. chickpea mixture in center of bottom of leaf. Fold in sides, and roll up leaf to tip. Repeat with remaining kale and filling.

To make Salsa:

3. Stir together all ingredients in bowl. Season with salt and pepper, if desired. Serve Kale Rolls with Salsa.

Nutrition Information

  • Calories: 232
  • Carbohydrate Content: 46 g
  • Fat Content: 4 g
  • Fiber Content: 10 g
  • Protein Content: 9 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 313 mg
  • Sugar Content: 21 g