Description
Lemony Kale, Avocado, and Chickpea Salad is a vibrant and nourishing dish combining nutrient-rich kale, creamy avocado, and protein-packed chickpeas with a zesty lemon dressing. Quick to prepare and packed with fresh flavors, this plant-based salad offers a perfect balance of texture and taste ideal for a wholesome lunch or a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh kale leaves, tender and finely chopped
- 1 ripe avocado, diced
- 1 can (15 oz) chickpeas, well rinsed and drained
Lemon Dressing
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil (natural)
- 1 garlic clove, minced (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
Optional Add-ins & Garnishes
- 2 tablespoons chopped fresh herbs (parsley or cilantro)
- 1/4 cup toasted walnuts or pumpkin seeds
- Pinch of red chili flakes or dash of smoked paprika
- 1/4 cup dried cranberries or pomegranate seeds
- Grilled tofu or tempeh cubes for extra protein
Instructions
- Prepare the kale: Wash the kale leaves thoroughly, remove the tough stems, and finely chop the leaves. Massage the chopped kale gently with a pinch of sea salt for about 2-3 minutes until it softens and becomes more tender.
- Make the lemon dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil (natural), minced garlic (natural), vegetarian Worcestershire sauce (natural), ground black pepper, and a pinch of sea salt until well combined and smooth.
- Combine the salad ingredients: In a large mixing bowl, add the massaged kale, rinsed chickpeas, and diced ripe avocado. Pour the lemon dressing over the salad and toss gently to coat all ingredients evenly.
- Add herbs and serve: Sprinkle freshly chopped herbs like parsley or cilantro on top for added freshness. Give the salad one final gentle toss and serve immediately to enjoy the vibrant flavors.
Notes
- Massage the kale to soften it and reduce bitterness, making it easier to enjoy raw.
- Pick a ripe avocado that yields slightly to gentle pressure for optimal creaminess and flavor.
- Use freshly squeezed lemon juice to enhance the brightness and zing of the dressing.
- Toss the salad gently to avoid mashing the avocado while coating every leaf and bean evenly.
- Adjust salt and pepper seasoning just before serving for perfect flavor balance.
- Store leftovers in an airtight container in the refrigerator for up to two days; keep dressing separate if possible to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No cooking
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: kale salad, avocado salad, chickpea salad, lemon dressing, plant-based, quick salad, healthy lunch
