Crunchy Kale Salad | Lunch


2 Cups of Kale

1 Carrot

1/2 Avocado

1/2 Cup of Chickpeas

Dressing —>

1 Tbsp of Tahini

1 Tbsp of Lemon Juice


Pre-heat 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. While the chickpeas are baking 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 and prepare the dressing. Combine all the dressing ingredients into a bowl and whisk together until it forms a smooth consistency. Add all of the vegetables to a bowl with the baked chickpeas and then drizzle the dressing on top


(per serving)

Fat: 34 g

Carbs: 72 g

Protein: 22 g

Total Calories: 634 Calories

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