Tahini Chickpea Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This tahini chickpea kale salad features roasted chickpeas for crunch, creamy avocado, and a punchy tahini-lime dressing. Nutritious and filling with hemp seeds for extra protein, it's a vibrant plant-based lunch or dinner that you'll want to eat straight from the bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 tbsp tahini (75 g )
- 1 tsp garlic powder
- 3 tbsp fresh lime or lemon juice
- 3 tbsp water (or more to adjust consistency)
- 1/2 tsp sea salt
- 1 tbsp pure maple syrup
- 1 19 oz can chickpeas (drained and rinsed)
- 1 tsp extra virgin olive oil
- 1/2 tsp black pepper
- 6 cups finely chopped kale
- 1/2 tsp olive oil
- 2 avocado (peeled, pit removed and sliced)
- 8 tbsp hemp seeds
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
- 10m
- Cook
- 30m
- Sodium
- 319mg
- Total sugar
- 10g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1107mg
- Calcium
- 199mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 319MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.