This crunchy, zesty, nutrient-dense kale salad comes together quickly and can be served as a light lunch or as part of a nourishing dinner. Other vegetables can be added, such as chopped red bell pepper, broccoli sprouts, or thinly sliced red onion. Sprinkle the salad with toasted sunflower seeds or pumpkin seeds if desired!
Ingredients
Chickpeas
2 cans
chickpeas
rinsed and drained
2 tablespoons
extra virgin olive oil
½ teaspoons
garlic powder
½ teaspoons
paprika
½ teaspoons
ground coriander
¼ teaspoons
Herbamare
Salad
1 large bunches
curly kale
chopped
4
green onions
thinly sliced
1 large
avocados
chopped
½ cups
castelvetrano olives
sliced
½ cups
parsley
chopped
Dressing
4 tablespoons
extra virgin olive oil
3 tablespoons
freshly squeezed
lemon juice
½ teaspoons
dijon mustard
¼ teaspoons
Herbamare
