Kale and Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of roasted chickpeas, massaged kale, cherry tomatoes, and red onion dressed with a tangy lemon vinaigrette. Naturally dairy-free and gluten-free, it's a satisfying vegetarian main with crispy, savory elements.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bunch kale (stems removed and leaves torn)
- 1 15-ounce can chickpeas (drained and rinsed)
- 1 tablespoon olive oil (plus more for drizzling)
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon agave
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 431mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 299mg
- Calcium
- 154mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 431MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.