Name: Zesty Kale Salad with Avocado, Chickpeas, and Roasted Pumpkin Seeds
Prep time: 15 min
Total time: 15 min
Ingredients: 1/4 cup roasted pumpkin seeds; 1 avocado, halved and pitted; 1 teaspoon agave nectar or honey; 2 tablespoons lemon juice, freshly squeezed; 1/2 teaspoon kosher salt; 1 bunch kale, coarsely chopped; 1 15-ounce can chickpeas, drained and rinsed; 2 tablespoons extra-virgin olive oil; 1 clove garlic, minced; 1/4 teaspoon freshly ground black pepper

chickpea salad

What ingredients do I need for Chickpea Salad?

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Enjoy a flavorful and satisfying kale salad, enriched with creamy avocado, nutritious chickpeas, and crunchy roasted pumpkin seeds. The zesty dressing provides the perfect balance of flavors, making it a delicious choice for a healthy meal or side dish.

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Nuts Seeds & Mixes

gram

pumpkin seeds

Fresh Fruit

avocado

Sugars & Sweeteners

agave nectar

Juice

milliliter

lemon juice

Seasonings

salt

Fresh Vegetables

kale

Beans & Legumes

garbanzo beans

Oils

extra virgin olive oil

garlic

black pepper

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Calories from Fat

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Chickpea Salad

Zesty Kale Salad with Avocado, Chickpeas, and Roasted Pumpkin Seeds

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Beverages

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Scoop the flesh from one of the avocado halves out of its skin and place it in a large bowl.

Add 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and the minced garlic to the bowl with the avocado. Mash everything together.

Add the coarsely chopped kale leaves to the bowl and massage them by hand with the avocado mash until the kale becomes tender.

In a separate bowl, combine the drained chickpeas and the remaining avocado half, cubed.

In a small bowl, whisk together the olive oil, remaining 1 tablespoon of lemon juice, agave nectar or honey, remaining 1/4 teaspoon of salt, and the black pepper.

Drizzle the dressing over the chickpeas and cubed avocado, and toss to combine.

Add the chickpea and avocado mixture to the kale-avocado mash, stirring gently to combine.

Top with the roasted pumpkin seeds before serving.

Zesty Kale Salad with Avocado, Chickpeas, and Roasted Pumpkin Seeds

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