Crunchy Kale Salad

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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Gang Bowl, Main Course, Salad
Cuisine American, European, German, Indian
Servings 1
Calories 397 kcal


  • Bowl
  • Knife


  • 2 cup Kale
  • 1 Carrot
  • ½ Avocado
  • ½ cup Chickpeas

for the dressing

  • 1 tbsp Tahini
  • 1 tbsp Lemon Juice


  • Preheat the oven to 350F/175C.
  • Drain and rinse the chickpeas. Dry them with a paper towel, and spread them evenly on a baking tray.
    ½ cup Chickpeas
  • Bake for 45 minutes.
  • Meanwhile, prepare the vegetables by rinsing and chopping up the kale, peeling and shredding the carrot and cutting the avocado into small cubes. Set the vegetables aside.
    2 cup Kale, 1 Carrot, ½ Avocado
  • Combine all the dressing ingredients into a bowl and whisk together until it forms a smooth consistency.
    1 tbsp Tahini, 1 tbsp Lemon Juice
  • Place all the vegetables to a bowl with the baked chickpeas, and then drizzle the dressing on top.
  • Enjoy!


Calories: 397kcalCarbohydrates: 36gProtein: 13gFat: 27gSaturated fat: 4gPolyunsaturated fat: 7gMonounsaturated fat: 13gSodium: 354mgPotassium: 1351mgFiber: 18gSuger: 5gVitamin A: 23747IUVitamin C: 145mgCalcium: 423mgIron: 5mgMagnesium: 118mgNet Carbohydrates: 17g
Keyword clean eating
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