Description
A healthy and delicious kale and chickpea salad, dressed with a zesty vinaigrette.
Ingredients
Scale
- 4 cups kale, chopped (stems removed)
- 2 cups cabbage, shredded (green or purple)
- 1 can chickpeas, drained and rinsed
- 1 medium avocado, diced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 clove garlic, minced
Instructions
- In a large mixing bowl, combine the chopped kale, shredded cabbage, chickpeas, and diced avocado.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to combine. Serve immediately.
Notes
- Feel free to add other vegetables to the salad for extra flavor and texture.
- This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Category: Salads
- Method: no-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg