Rice & Chickpea Kale Rolls with Pineapple Salsa

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Rice & Chickpea Kale Rolls with Pineapple Salsa Recipe
Related Post: Report Card (16 Jan. 2011)
Adapted from Vegetarian Times, January/February 2011
See more recipes here


Kale Rolls

  • 1 teaspoon olive oil
  • 1/2 cup finely chopped onion
  • 1 cup cooked chickpeas
  • 1 1/2 cup vegetable broth
  • 1/2 wild or brown rice (I use a mixture of brown and wild that also has wheat berries and rye in it)
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 6 large kale leaves


  • 1 20-oz can crushd pineapple packed in 100% juice, drained
  • 1/2 cup chopped red bell pepper
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 1 teaspoon sugar


To make kale rolls: Heat oil in small saucepan over medium heat. Add onion, and cook for 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 until all liquid is absorbed and rice is cooked.

Trim thick stems from center of kale leaves. Blanch kale in salted boiling water for 2-3 minutes.  Remove and immediate dunk into an ice water bath to stop cooking.  Place in colander to drain until ready to use.

When filling is cooked, 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 a generous portion of the 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: Stir together all ingredients in a bowl. Season with salt and pepper, if desired. Serve kale rolls with salsa.

This recipe fed 2.5 hungry Hinds’ but could be stretched to serve 4.


January 16, 2011 · 8:30 pm

3 responses to “Rice & Chickpea Kale Rolls with Pineapple Salsa

  1. Pingback: Report Card | Au Coeur

  2. I saw these in Veg Times and have been thinking of making them. How were they? Yours look tasty!

    • Hi Megan, thanks for visiting my blog! They were great! I changed them up from the Vegetarian Times recipe, though. They didn’t say to blanch the kale, but we wanted it cooked. I also added a wild rice-wheat berry mix instead of plain white rice to the filling. It was a great complete meal that even my non-veg chef husband loved.

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