How do you convert one lonely can of chickpeas into utter awesomeness? You grab my recipe for Lemony Kale Chickpea Avocado Salad. There’s a reason this is such a popular recipe! It’s where nutrition, flavor, and texture all meet up, dance on your taste buds, and remind you that eating healthy doesn’t suck.
Lemony Kale Chickpea Avocado Salad
Oh, how I love this salad…let me count the ways:
- Gluten-free, vegetarian, dairy-free, and no added sugars
- 15-minutes…couldn’t be easier to assemble
- Uses common ingredients found in most grocery stores…and pantries
- NO cooking required
- Loaded with nutritious ingredients
- Zingy flavors…combined with soft and crunchy textures. Boom!
- Holds up well in the fridge for a few days, but doesn’t last that long around me.
- Totally NOT boring!
Here are the ingredients you need for this salad:
- lemon juice
- garlic
- salt and pepper
- olive oil
- kale (Dino or curly)
- can of garbanzo beans
- ripe avocado
That’s it! This recipe is crazy-easy and can literally be thrown together just before serving, or a day in advance. It’s a great side dish during dinner, or packs nicely into your weekday lunch.
Here are the tools you’ll find helpful for this recipe:
- chef knife
- cutting board
- salad spinner (to wash kale)
- garlic press
- stainless whisk
- mixing bowls
Just like the recipe for this salad, I’m keeping this blog post short and simple. But, drop me a line in the comments below telling me that you’ll be getting this lemony salad all up in your belly. As always, I just want you to see for yourself how easy and delicious “healthy” can be.
Wanna know three other ways to convert 1 can of chickpeas into nutritious, vegan meals?:
- In-A-Hurry Kale Chickpea Soup is a 15-minute, vegan, gluten free, soup that’s budget friendly and loaded with nutrition.
- Chickpea Smash: Eggless Egg Salad is a 5-minute solution to a vegan sandwich craving!
- Vegan Thai Coconut Vegetable Curry – is a 30-minute pot of comfort food, loaded with fresh vegetables simmered in a curry and coconut milk sauce.
* Note: This post has affiliate links, which means I get a small commission at no extra cost to you. Thanks for your support and please let me know if you have product questions!
Yields 4 1-cup servings
Fresh avocados, chickpeas, and kale dressed in a citrus vinaigrette make this the perfect, nutritious salad any season of the year! Gluten free and vegan!
15 minPrep Time
15 minTotal Time
Save RecipeIngredients
- 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
- 8 cups Kale (10 bag, rinsed and chopped)
- 1 15oz can Garbanzo Beans (drained)
- 1 ripe Avocado (diced)
Instructions
- In a medium-sized bowl, combine LEMON JUICE, GARLIC, SALT, and PEPPER; whisk to combine; slowly drizzle OLIVE OIL in and vigorously whisk until creamy.
- Pour this over KALE; gently massage vinaigrette into kale until all surfaces are coated and kale has softened.
- Gently fold in the CHICKPEAS, AVOCADO, and (optional) NUTS; cover and refrigerate until ready to serve.
Notes
Feel free to add extras to this salad...such as chopped nuts, cheese, or fresh fruit.
On 2/17/17, I add a how-to video to this page, as well as edited the recipe to provide a (hopefully) fantastic food prep experience for you.
Traci
About my recipes: Minimal meat & more plants!
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