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Sharine B.: "This was a lovely salad! I used an entire bunch o…" Read More
8Ingredients
15Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. lemon juice
- 1 clove garlic (pressed)
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
- 1/4 cup extra-virgin olive oil
- 10 oz. kale (8 cups, stems removed)
- 15 oz. garbanzo beans (drained, rinsed)
- 1 avocado (ripe, diced)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium1500mg43% |
| Protein23g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber23g92% |
| Sugars12g |
| Vitamin A220% |
| Vitamin C160% |
| Calcium20% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Sharine B. 8 years ago
This was a lovely salad! I used an entire bunch of Lacinto kale and about 2/3 of the dressing, plus three cloves of garlic. In advance, I sautéed the chickpeas in light herbs and spices and cooled them down before adding to the salad. I substituted pepitas for the pistachios. Finally, I sprinkled on a quarter cup of crunchy, salty fake bacon bits that I buy in bulk at my local health food store. Delicious, and I will make it again! Thanks, Yummly, for posting The Kitchen Girl's recipe.
Vasha A. 8 years ago
Delicious! I added crispy bacon to the salad. Really enjoyed it. I think I'll be eating kale salads for a while now :-)