Kale Taco Salad with Crispy Roasted Chickpeas
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (5)

Kale Taco Salad with Crispy Roasted Chickpeas

NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 30%
CARBS 51G42% OF CAL
12G FIBER27G OTHER13G TOTAL SUGAR
FAT 27G49% OF CAL
3G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of kale and vegetables topped with roasted chickpeas and tortilla strips for crunch. Substantial and satisfying.

mainamericansaladbeansdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 5 cups chopped curly kale
  • 1/2-1 tsp olive oil
  • pinch salt
  • 1 cup black beans ((drain/rinse if canned))
  • 1 cup frozen corn ((thawed or steamed))
  • 1 bell pepper ((any color))
  • 1 jalapeño pepper
  • 1/2-1 cup chopped tomatoes
  • 1/4-1/2 cup shredded carrots
  • 1/4 cup crushed tortilla chips (or 1/2 cup crispy tortilla strips)
  • fresh chopped cilantro (to taste)
  • 15 oz cooked/canned chickpeas
  • 1 TBSP avocado oil
  • 1/4 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 3 TBSP fresh lime juice
  • 1/4 cup avocado oil or light olive oil
  • 1 TBSP white wine vinegar
  • 2 tsp honey
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 2 TBSP fresh chopped cilantro
  • 3 TBSP red wine vinegar
  • 1.5 TBSP honey
  • 1/3 cup avocado oil plus a little extra to taste (if desired)
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano
  • 1 chipotle pepper in adobo sauce
  • 1 small/medium clove garlic (peeled)
PREP
5M
SODIUM
617MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.