Description
A high-protein, fiber-rich salad packed with crunchy roasted chickpeas, massaged kale, creamy avocado, and a zesty lemon dressing. Quick to prepare and full of flavor.
Ingredients
1 bunch curly kale, de-stemmed and chopped
1 can chickpeas, drained
1 tbsp olive oil (for roasting chickpeas)
½ tsp paprika
½ tsp cumin
¼ tsp garlic powder
½ red onion, thinly sliced
1 avocado, cubed
½ cup shredded carrots
2 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
¼ cup pumpkin seeds
Salt and black pepper to taste
Instructions
Preheat oven to 400°F and line a tray with parchment paper.
Toss chickpeas with olive oil, paprika, cumin, garlic powder, and salt.
Roast chickpeas for 15 minutes or until golden and crispy, shaking halfway.
Meanwhile, massage kale with olive oil and lemon juice for 1–2 minutes until tender.
Add carrots, red onion, avocado, and pumpkin seeds to the massaged kale.
Whisk together Dijon mustard, olive oil, and remaining lemon juice for dressing.
Toss salad with dressing and top with warm chickpeas. Serve or chill for later.
Notes
Massage kales well to remove bitterness.
This recipe is great for meal prep—store dressing separately for freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasted and Raw
- Cuisine: Fusion
Nutrition
- Calories: 310
- Fat: 18g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: healthy salad recipes, chickpea kale salad, high protein salad, weight loss salad