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Simple Kale chickpea salad~happy mother’s day
AMY CHAPLIN11Ingredients
20Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups kale (chopped, cut it into 1 ½ inch ribbons, leaving the stems on)
- 1/2 cup chickpeas (cook, preferably cooked in a pressure cooker for 22 to 25 minutes)
- 1 Tbsp. scallions (thinly sliced)
- 2 Tbsp. lentil (and or pea sprouts, optional)
- 1 Tbsp. flax oil
- 1/2 tsp. tamari (plus more to taste)
- 1/2 avocado (small, sliced)
- 1 pinch flaky sea salt
- black pepper
- fresh lemon (Squeeze of)
- edible flowers (Nasturiums or other, optional)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium450mg13% |
| Protein5g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber7g28% |
| Sugars0g |
| Vitamin A110% |
| Vitamin C100% |
| Calcium10% |
| 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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