Kale and Avocado Salad With Chickpeas

Ingredients

1 avocado, cut into chunks

1 bunch green or lacinato kale, stems removed and coarsely chopped

1 15-ounce can chickpeas, drained and rinsed

¼ cup pumpkin or sunflower seeds

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil (divided)

½  teaspoon dijon mustard

½  teaspoon maple syrup

½ teaspoon kosher salt or coarse sea salt

¼ teaspoon ground black pepper or to taste

Directions

• Prepare kale by removing stems and chopping coarsely
• Massage kale leaves with salt, then 1 tablespoon extra virgin olive oil until tender and reduced in size by nearly half
• Add chickpeas
• In a small bowl, whisk together lemon juice, remaining 1 tablespoon olive oil, black pepper, ¼ teaspoon dijon mustard and ½ teaspoon maple syrup
• Toss kale and chickpeas with dressing
• Top with avocado chunks and seeds

« Back to Recipes Print Recipe