Deliciously virtuous kale salad with creamy avocado & soft chickpeas finished with a punchy dressing, all done in under 20 minutes!
Clients are always looking for healthy tasty recipes that are easy to put together, satisfying and make them feel good. This is one of those recipes which hit so many plant food goals, easy to prepare and requires absolutely no cooking or kitchen skills!
'A no-cook midweek tasty dinner with enough for lunch leftovers - it's a win!'
This recipes is inspired by the need for a plant-powered filling meal that is packed full of essential nutrients, protein and fibre to fuel a healthy mind and body. We don't want to spend hours in the kitchen faffing with fancy sauces & drizzles, we want to rock on with our evening and get the children in bed! .
Lemony Kale Salad with Chickpeas & Avocado (GF, DF, Ve)
Ingredients
6 cup Kale leaves (stem removed & thinly sliced)
3 tbsp extra virgin olive oil
1/2 lemon, juiced
1/3 tsp seasalt or pink Himalyan salt
2 1/2 cups of chickpeas (cooked & drained)
1 avocado (medium, cubed
1/8 tsp smoked paprika
3 tbsp pumpkin seeds
Directions
Add the kale leaves to a large bowl.
In a small bowl, whisk the oil, lemon juice, and sea salt together. Add the dressing to the kale and massage with your hands to ensure it is evenly coated. Massaging the kale also softens & makes it easier to eat.
Add the chickpeas and avocado to the kale and toss well. Garnish with smoked paprika and pumpkin seeds. Divide between plates and enjoy!
Leftovers? Refrigerate in an airtight container for up to two days. For longer lasting leftovers, add the avocado just before serving.
More Flavour? Roast the chickpeas with additional seasonings to enhance the flavour and add a crunch.
Additional Topping suggestions: Add sliced onion, peppers or roasted vegetables such as sweet potato & pepper.
Basically anything goes with this recipe - if you like it, fancy it, have it in the fridge then chuck it in!
