Try out our Crunchy Kale Salad from our Healthy recipes collection!
INGREDIENTS
2 Cups of Kale
1 Carrot
1/2 Avocado
1/2 Cup of Chickpeas
Dressing:
1 Tbsp of Tahini
1 Tbsp of Lemon Juice
NUTRITIONAL VALUE
Fat: 22 g
Carbs: 40 g
Protein: 16 g
Total Calories: 431 Calories
INSTRUCTIONS
- Preheat the oven to 350F/175C.
- Drain and rinse the chickpeas. Dry them with a paper towel and spread them evenly on a baking tray. Bake for 45 minutes.
- Meanwhile prepare the vegetables by rinsing and chopping up the kale, peeling and shredding the carrots and cutting the avocado into small cubes. Set the vegetables aside.
- Combine all the dressing ingredients into a bowl and whisk together until it forms a smooth consistency.
- Place all of the vegetables to a bowl with the baked chickpeas and then drizzle the dressing on top.
