Massaged Kale Chickpea Salad with Lemon Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with spiced roasted chickpeas, avocado, and pistachios coated in a bright lemon vinaigrette. Massaged kale becomes tender and sweet, making this vegan and gluten-free salad substantial enough for a light main. Fresh and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 medium bunches lacinato kale (sometimes called dino kale; washed, destemmed, and thinly sliced)
- ½ cup roasted salted pistachios (finely chopped)
- 1 avocado (diced)
- 1 cup cooked chickpeas (can be canned or cooked fresh, if using canned I'd just make the whole can and have extra to snack on)
- 2 tablespoons olive or avocado oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt & pepper
- ¼ cup lemon juice (plus the zest of one lemon)
- 1 clove garlic (grated or minced)
- 1 teaspoon dijon mustard or 1 tablespoon tahini
- ⅓ cup olive oil
- 1 tablespoon nutritional yeast or parmesan
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1070mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1739mg
- Calcium
- 520mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1070MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.