Kale and Chickpea Salad with Lemon Viniagrette

Oh the Virtues of Kale and Chickpeas

Kale Yes! As a superfood it's hard to beat the vitamin density, beneficial fiber content and broad range of antioxidants packed into just one green frilly leaf. And when you add chickpeas to it, so rich in vitamins, minerals and fiber, with plant protein that says "step aside" to the animal kind, you have a dynamic duo to boost immunity and overflow your recommended daily allowance of vitamin A, C, K and even healthy omega 3's. What I love is that this salad has so few ingredients and yet is dressed to kill in a lemon vinaigrette!

Italian Dressing

(whisk together in a small bowl and refrigerate)

  • 1/2 cup olive or avocado oil
  • 1/4 cup lemon juice (or juice of 1 medium size lemon)
  • 1/4 teaspoon stevia (optional sweetener)
  • 1/2 teaspoon Italian seasonings (basil, oregano, thyme)
  • 1 clove fresh garlic, minced or 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt 

Salad Ingredients

  • 4 cups chopped dark green kale (remove woody peices and stems)
  • 1 can chickpeas (garbanzo beans) rinsed and drained
  • 1 diced avocado
  • 1 diced cucumber
  • 8-10 cherry tomatoes cut in half
  • 1 cup cooked quinoa (optional - I almost always have it on hand for stress free salad assembly) 


If kale leaves are tough instead of tender, you can soften them by massaging the dressing into the greens for 3-4 minutes. Make some dinnertime entertainment by washing up and enjoying a little massage therapy before supper!

Then add other salad mixins and serve. Any leftovers will keep pretty well til tomorrow, especially if avocado is coated with the dressing to prevent turning brown.

Chomp away and just hear your vitamin C craving Monocytes sing the praises of Kale. What a chorus!

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