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; 1 15-ounce can chickpeas, drained and rinsed; 1/2 teaspoon kosher salt; 1 bunch kale, coarsely chopped; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon freshly ground black pepper; 1 clove garlic, minced; 2 tablespoons lemon juice, freshly squeezed

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

Beans & Legumes

garbanzo beans

Seasonings

Coarse Salt

Fresh Vegetables

kale

Oils

milliliter

extra virgin olive oil

black pepper

garlic

Juice

lemon juice

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 C

Vitamins

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Calories from Fat

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Magic Mediterranean Chickpea Salad

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Mediterranean Bliss Chickpea Salad

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Mediterranean 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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