Jessica in the Kitchen · by Jessica Hylton★ 5.0 (1)
Crunchy Kale & Chickpea Salad with Lemon Poppyseed Dressing
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 20%
CARBS 34G51% OF CAL
10G FIBER3G ADDED5G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 11G36% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted kale and chickpeas with a bright lemon-poppy seed dressing. Crunchy, tangy, and packed with protein and nutrients.
mainamericansaladbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 cups kale (de-stemmed and washed)
- 1 cup chickpeas (drained and pat dry)
- 1 1/2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 tablespoon lemon juice
- A pinch of poppyseeds
- 1 tablespoon Dijon mustard
- 1 tablespoon Olive oil
- 1/2 tablespoon maple syrup
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 20%
CARBS 34G51% OF CAL
10G FIBER3G ADDED5G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 11G36% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 2228mg
- Total sugar
- 8g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 350mg
- Calcium
- 185mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.