For the Salad:
- Fresh kale – 2 cups chopped and stems removed
- Chickpeas – 1 cup cooked or canned
- Olive oil – 1 tbsp
- Cherry tomatoes – ½ cup halved
- Cucumber – ½ cup diced
- Red onion – ¼ cup finely sliced
- Salt – ½ tsp
- Black pepper – ¼ tsp
For the Dressing:
- Olive oil – 2 tbsp
- Lemon juice – 1 tbsp
- Dijon mustard – ½ tsp
- Maple syrup – ½ tsp
- Garlic – 1 clove minced
For Garnish:
- Sesame seeds – 1 tsp
- Fresh parsley – 1 tbsp chopped
Nutritional Values (Per Serving)
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Calories: 310
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Total Fat: 14 g
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Saturated Fat: 2 g
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Carbohydrates: 36 g
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Fiber: 9 g
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Protein: 11 g
Vitamins and Minerals (Per Serving)
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Vitamin A: 70%
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Vitamin C: 45%
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Iron: 20%
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Calcium: 12%
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Magnesium: 10%
Additional Notes / Tips
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Add avocado slices for extra creaminess and good fats.
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You can air-fry the chickpeas if you’re avoiding oil.
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Use baby kale for a milder, softer bite.
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Store leftover dressing in a jar — it lasts up to 5 days.
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Add a sprinkle of chili flakes if you’re feeling bold.
