Lemon Kale Salad with Chickpeas & Avocado

8 ingredients · 20 minutes · 2 servings



  • 4 cups Kale Leaves (stem removed, thinly sliced)

  • 2 tbsps Extra Virgin Olive Oil

  • 1 tbsp Lemon Juice

  • 1/4 tsp Sea Salt

  • 1 3/4 cups Chickpeas (cooked)

  • 1 Avocado (cubed)

  • 1/8 tsp Smoked Paprika

  • 2 tbsps Pumpkin Seeds


1. Add the kale leaves to a large bowl.

2. In a small bowl, whisk the extra virgin olive oil, lemon juice and sea salt together. Add the dressing to the kale and massage with your hands to ensure it is evenly coated.

3. Add the chickpeas and avocado to the kale and toss well. Garnish with smoked paprika and pumpkin seeds. Divide between plates and enjoy!


  • Leftovers: Refrigerate in an airtight container for up to two days. For longer lasting leftovers, add the avocado just before serving.

  • More Flavor: Roast the chickpeas with additional seasonings to enhance the flavor and add a crunch.

  • Additional Toppings: Add sliced onion, peppers or roasted vegetables such as sweet potato.