Ingredients
Scale
- 1 (15-ounce) can chickpeas
- 4 cups curly kale
- 2 cups romaine lettuce
- ½ cup diced avocado
- ¼ cup diced red onion
- ¼ cup chopped walnuts
- Olive oil
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 425°F and coat a baking sheet with non-stick spray.
- Mix chickpeas with olive oil and seasonings; spread on the baking sheet.
- Roast for 20 minutes until crispy; let cool.
- In a large mixing bowl, combine kale and romaine; massage with olive oil.
- Add avocado, red onion, and walnuts to the greens.
- Blend dressing ingredients until smooth.
- Incorporate roasted chickpeas into the salad; drizzle with dressing and toss gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg