Kale and Chickpea Salad
User Reviews
5.0
3 reviews
Excellent
Kale and Chickpea Salad
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One of the best and brightest nutrient-boosting salads for both vegans and meat-eaters!
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Ingredients
For the salad
- 1 bunch kale stems removed and leaves torn
- 1 15-ounce can chickpeas drained and rinsed
- 1 tablespoon olive oil plus more for drizzling
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
For the dressing
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
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Instructions
- Preheat oven to 400°F. Toss the chickpeas with 1 tablespoon olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until crispy.
- Place kale in a large bowl. Drizzle with a bit of olive oil and a pinch of salt. Massage kale by hand until leaves are tender and reduced in volume.
- Add roasted chickpeas, cherry tomatoes, and red onion to the kale. In a small bowl, whisk together lemon juice, 1/4 cup olive oil, honey, and Dijon mustard. Drizzle over the salad and toss to combine.
Nutrition Information
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Calories
169kcal
(8%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Sodium
165mg
(7%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
491IU
(10%)
Vitamin C
12mg
(13%)
Calcium
15mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 165mg | 7% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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