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Ingredients
US|METRIC
4 SERVINGS
- 6 cups kale
- 1 batch chickpeas (crispy)
- 1/4 cup quinoa (uncooked)
- 1/2 avocado (or 1 full, diced)
- 3 hard-boiled eggs (chopped)
- 1 Tbsp. tahini
- 1 Tbsp. apple cider vinegar
- 1 lemon (about 2 tablespoons)
- 2 garlic cloves (crushed, depending on taste)
- 1 pinch salt (+ pepper)
- red pepper flakes (for spice, optional)
- 15 oz. chickpeas (organic, drained + rinsed)
- 1 Tbsp. coconut oil (softened or melted)
- salt
- pepper
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium760mg32% |
| Potassium970mg28% |
| Protein18g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber13g52% |
| Sugars1g |
| Vitamin A240% |
| Vitamin C190% |
| Calcium20% |
| Iron30% |
* 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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