Roasted Chickpea, kale & avocado salad

by grace ashi
crunchy kale and chickpea salad
crunchy kale and chickpea salad

Roasted chickpea kale with avocado salad recipe

Nutrition facts: 431 calories 22grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Cups of Kale
  • 1 Carrot
  • 1/2 Avocado
  • 1/2 Cup of Chickpeas
  • Dressing:
  • 1 Tbsp of Tahini
  • 1 Tbsp of Lemon Juice


  1. Preheat the oven to 350F/175C.
  2. Drain and rinse the chickpeas. Dry them with a paper towel and spread them evenly on a baking tray. Bake for 45 minutes.
  3. 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.
  4. Combine all the dressing ingredients into a bowl and whisk together until it forms a smooth consistency.
  5. Place all of the vegetables to a bowl with the baked chickpeas and then drizzle the dressing on top.


NUTRITIONAL VALUE Fat: 22 g Carbs: 40 g Protein: 16 g Total Calories: 431 Calories

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