Running on Real Food · by Deryn Macey★ 5.0 (9)
Roasted Chickpea Kale Salad
NUTRITION · PER SERVING50M COOK
CAL 29%·PRO 40%
CARBS 51G35% OF CAL
17G FIBER8G SUGAR26G OTHER
FAT 37G57% OF CAL
5G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad with roasted chickpeas, roasted sweet potato, kale, avocado, and sunflower seeds dressed with a lemon-tahini sauce. Filling and packed with plant-based nutrition.
mainamericansaladbowlbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 19 oz can chickpeas (rinsed, drained and dried)
- 1/2 tsp olive or avocado oil
- a sprinkle of salt and pepper
- 1 medium to large sweet potato
- 1 tsp olive or avocado oil
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 4-8 tbsp water to reach desired consistency
- 1/2 tsp sea salt (or to taste)
- 4 large handfuls of de-stemmed and finely chopped kale
- 8 tbsp sunflower seeds (2 tbsp per salad)
- 1 ripe avocado (1/4 per salad, use more if desired)
- hot sauce (lemon, sea salt and black pepper for topping, optional)
At a glance
PER SERVING · TIME 50M
CAL 29%·PRO 40%
CARBS 51G35% OF CAL
17G FIBER8G SUGAR26G OTHER
FAT 37G57% OF CAL
5G SAT33G 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
- 40m
- Sodium
- 550mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 911mg
- Calcium
- 210mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 550MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.