Name: Crunchy Kale Salad
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 cup Kale; 1 Carrot; ½ Avocado; ½ cup Chickpeas; 1 tbsp Tahini; 1 tbsp Lemon Juice

Crunchy Kale Salad

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Prep Time 5

Cook Time 45

Total Time 50

Gang Bowl, Main Course, Salad

Cuisine American, European, German, Indian

Servings

Calories 397 kcal

Equipment

Bowl
Knife

Ingredients

2 cup Kale
1 Carrot
½ Avocado
½ cup Chickpeas

for the dressing

1 tbsp Tahini
1 tbsp Lemon Juice

Instructions

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!

Nutrition

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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