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Lemony Kale, Spinach, and Avocado Salad with Salty Roasted Chickpeas
EMILY KYLE NUTRITION15Ingredients
40Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. chickpeas (garbanzo beans)
- 1 tsp. olive oil
- 1/4 tsp. sea salt
- 1 whole lemon juiced
- 2 cloves garlic (minced)
- 1 tsp. Dijon mustard
- 2 tsp. hot sauce (or more, depending on your taste)
- 1/2 tsp. salt
- 1/2 cup olive oil
- 2 slices cooked bacon (uncured, crispy, chopped. *Optional)
- 1/4 cup grated Parmesan cheese (freshly, divided)
- 1/4 cup asiago cheese (freshly grated, divided)
- 4 cups kale (and spinach blend)
- 1 whole avocado (diced)
- 1/8 tsp. freshly ground black pepper
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1100mg46% |
| Potassium630mg18% |
| Protein13g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber9g36% |
| Sugars<1g |
| Vitamin A120% |
| Vitamin C90% |
| Calcium20% |
| Iron15% |
* 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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