Vegetarian Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with chickpeas, quinoa, avocado, and hard-boiled egg dressed in creamy lemon-tahini vinaigrette. Filling and flavorful. A nutritious, protein-rich main for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups kale
- 1 batch crispy chickpeas
- 1/4 cup uncooked quinoa
- 1/2 or 1 full avocado, diced
- 2 - 3 hard boiled eggs (chopped)
- 1 tablespoon tahini
- 1 tablespoon apple cider vinegar
- juice of 1 lemon (about 2 tablespoons)
- 1 - 2 crushed garlic cloves (depending on taste)
- Pinch of salt + pepper
- Red pepper flakes for spice (optional)
- 1 15oz can organic chickpeas, drained + rinsed
- 1 tablespoon coconut oil (softened or melted)
- Salt + pepper to taste
At a glance
PER SERVING · TIME 60M
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
- 45m
- Sodium
- 877mg
- 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
- 540mg
- Calcium
- 158mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 877MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.