Description
A delightful and nutritious salad combining the earthy flavors of kale, creamy avocados, and protein-packed chickpeas, topped with a homemade creamy garlic dressing.
Ingredients
- 1 bunch kale, stems removed and chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 ripe avocados, pitted and diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup sunflower seeds
- 2 tablespoons lemon juice (for the kale)
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons lemon juice (for the dressing)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water (or more for desired consistency)
Instructions
- Place the chopped kale in a large bowl. Add 2 tablespoons of lemon juice. Massage the kale with your hands for 2-3 minutes, until it softens and darkens slightly.
- Add the rinsed and drained chickpeas, diced avocados, and thinly sliced red onion to the bowl with the massaged kale.
- In a small bowl, whisk together the mayonnaise, plain yogurt, minced garlic, 2 tablespoons lemon juice, olive oil, salt, and black pepper. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Pour the creamy garlic dressing over the kale, chickpea, and avocado mixture. Toss gently to coat all the ingredients evenly.
- Sprinkle the sunflower seeds over the salad.
- Serve immediately, or chill for later.
Notes
Best served fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Add dressing right before serving to keep ingredients crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean