Risotto with Roasted Chickpeas, Mushrooms & Kale {Meatless Monday Recipe}

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Hi, friends!

Here’s that awesome Meatless Monday recipe that I mentioned in this morning’s post. It’s healthy, super easy to make, and only requires four ingredients!

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Risotto with Roasted Chickpeas, Mushrooms & Kale


  • 1 box of Trader Joe’s Mushroom & Herb Risotto (or similar flavored risotto)
  • 1 can (15 ounces) chickpeas*, drained and rinsed
  • 8 ounces sliced mushrooms
  • 1.25 cup frozen chopped kale (or spinach)
  • extra virgin olive oil
  • salt + pepper to taste

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Roast chickpeas. If you’ve never roasted chickpeas before, check out this recipe. I used sea salt to season mine, but feel free to experiment with other flavors!

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While chickpeas are roasting in the oven, add about 1-2 tablespoons of olive oil to a large sauté pan along with mushrooms and kale. Cook until mushrooms are soft and kale is no longer frozen.

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While mushrooms and kale are cooking, prepare the risotto as instructed by the directions on the box.

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Once everything is finished cooking (chickpeas, mushrooms, kale, and risotto), combine it all in a large bowl, mix well, and serve immediately.

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And just like that, you have a nutritious, delicious, and truly satisfying meal!

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Behind the scenes”¦

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Murphy is always on top of the food potential in our house!

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*The next time I make this meal, I might actually double the roasted chickpeas (two cans of beans instead of one) to make it an even more satisfying meal.

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