Description

Lemony Kale, Avocado, and Chickpea Salad is a refreshing, nutrient-rich plant-based dish combining hearty kale, creamy avocado, and protein-packed chickpeas. Tossed in a bright lemon and apple cider vinegar dressing with hints of garlic and Dijon mustard, this salad delivers a perfect balance of crisp, creamy, and tangy flavors. It’s quick to prepare, versatile for any meal, and perfect for a light lunch, side dish, or picnic favorite.

Ingredients

Scale

Salad Ingredients

4 cups fresh sturdy kale leaves, washed and chopped
1 ripe avocado, diced
1 can (15 oz) canned chickpeas, drained and rinsed

Dressing Ingredients

3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 clove garlic, minced (natural)
1 teaspoon Dijon mustard (natural)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Optional: 1/4 teaspoon red pepper flakes

Optional Variations and Toppings

Toasted almonds or pumpkin seeds
Fresh parsley, cilantro, or mint
Diced apples or pomegranate seeds
Chopped jalapeño or cayenne pepper
Cooked quinoa or brown rice
Thinly sliced radishes or cherry tomatoes

Instructions

Preparing the Kale: Wash the kale thoroughly to remove any dirt. Strip the leaves from the tough stems and chop into bite-sized pieces. Massage the kale with a pinch of sea salt for a few minutes until it softens and becomes tender, which mellows its natural bitterness.
Making the Dressing: In a small bowl, whisk together fresh lemon juice, apple cider vinegar, extra virgin olive oil, minced garlic (natural), Dijon mustard (natural), sea salt, and ground black pepper. Adjust seasoning to achieve a bright balance of tanginess and richness.
Combining Chickpeas and Avocado: Drain and rinse canned chickpeas, then gently pat dry. Dice the ripe avocado just before mixing to prevent browning. Add both chickpeas and avocado to the kale, folding them in carefully to avoid mashing the avocado.
Dressing the Salad: Pour the dressing over the kale, chickpeas, and avocado. Toss thoroughly but gently to ensure each ingredient is evenly coated with the lemony apple cider vinaigrette.
Final Touches: Add optional red pepper flakes or any of your favorite toppings from the variations list for extra flavor or texture. Give the salad a final gentle toss before serving.

Notes

Massage the kale to soften the fibrous leaves, making them easier to eat and digest.
Use fresh lemon juice for a genuine bright zing that bottled juice cannot match.
Choose ripe avocados for a creamy texture and buttery flavor without bitterness.
Toss the salad just before serving to keep avocado from browning and kale crisp.
Add dressing gradually to better control flavor balance and avoid overdressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizers
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 2g
Sodium: 290mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg

Keywords: kale salad, avocado salad, chickpea salad, lemon dressing, plant-based salad, vegan salad, gluten free salad, healthy salad, easy salad