Roasted Chickpea, Kale, and Avocado Salad
This crunchy, zesty, nutrient-dense kale salad comes together quickly and can be served as a ligh
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishingmeals.com.
Cooking tools:
- Oven
- Baking sheet
- Colander
- Can opener
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
Ingredients
- 2 cans chickpeas, rinsed and drained
- 2 tablespoons extra virgin olive oil
- ½ teaspoons garlic powder
- ½ teaspoons paprika
- ½ teaspoons ground coriander
- ¼ teaspoons Herbamare
- 1 large bunches curly kale, chopped
- 4 green onions, thinly sliced
- 1 large avocados, chopped
- ½ cups castelvetrano olives, sliced
- ½ cups parsley, chopped
- 4 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- ½ teaspoons dijon mustard
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