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Lemony Kale, Avocado, and Chickpea Salad

Lemony Kale, Avocado, and Chickpea Salad

  • Author: Michael
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Vegan

Description

Lemony Kale, Avocado, and Chickpea Salad is a refreshing and nourishing dish that combines the bright tang of lemon with creamy avocado and hearty chickpeas. This vibrant salad is packed with nutrient-rich kale, plant-based protein, and a flavorful dressing featuring vegetarian Worcestershire sauce and fresh herbs. Perfect for quick lunches, light dinners, or colorful side dishes, it delivers a perfect balance of textures and tastes with minimal prep and no cooking required.

Ingredients

Scale

Salad Ingredients

  • 4 cups fresh kale leaves, washed, stems removed, and chopped
  • 1 ripe avocado, diced
  • 1 can (15 oz) cooked chickpeas, rinsed and drained
  • 2 tablespoons chopped fresh parsley
  • Optional: 1/4 teaspoon red chili flakes

Dressing Ingredients

  • 3 tablespoons freshly squeezed lemon juice (natural)
  • 3 tablespoons extra-virgin olive oil (natural)
  • 1 clove garlic, finely minced (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • Salt, to taste
  • Freshly cracked ground black pepper, to taste

Instructions

  1. Prepare the Kale: Wash the fresh kale leaves thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces. Massage the kale gently with a pinch of salt for about 2 minutes until it softens and darkens slightly, making the texture more tender and palatable.
  2. Make the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, extra-virgin olive oil, minced garlic, vegetarian Worcestershire sauce, salt, and freshly cracked black pepper until well combined. Taste and adjust seasoning to balance the tang and umami.
  3. Combine the Salad: Toss the massaged kale with the drained chickpeas and diced avocado gently, being careful not to mash the avocado. Drizzle the dressing over the salad and mix thoroughly so every leaf and ingredient is evenly coated with the bright, flavorful dressing.
  4. Add Fresh Herbs and Optional Extras: Sprinkle the chopped fresh parsley and optional red chili flakes over the salad for a touch of heat and fresh green zest. Give the salad a final gentle toss, then it is ready to serve.

Notes

  • Massage Your Kale to soften its texture and reduce bitterness for better raw salad enjoyment.
  • Use ripe avocados that yield slightly to gentle pressure to ensure creamy, smooth bites.
  • Adjust lemon juice and olive oil quantities to achieve a harmonious balance in the dressing.
  • Rinse and drain canned chickpeas thoroughly to reduce excess sodium and improve digestibility.
  • Add avocado just before serving to prevent browning and maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No cooking required
  • Cuisine: Mediterranean-inspired

Nutrition

  • Serving Size: 1 serving (about 1 cup)
  • Calories: 220
  • Sugar: 2g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 7g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: kale salad, avocado salad, chickpea salad, lemon dressing, vegan salad, gluten free salad, quick salad, healthy lunch

Find it online: https://classicrecipehub.com/lemony-kale-avocado-and-chickpea-salad/