Kale,lentil and chickpea salad Recipe
Ingredients
- FOR DRESSING:
- 1 tbsp balsamic honey mustard
- 2 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- FOR SALAD:
- 1/2 cup brown lentils
- 150g baby kale or super kale
- 1 can chickpeas,rinsed and drained
- 1 avocado flesh cubed
- 1/3 cup dried cherry tomatoes,drained
- 1/4 cup frsh basil,chopped
- salt and pepper to taste
Directions
- DRESSING:
- Place all ingredients in a small bowl and whisk to combine.
- Salad:
- Put lentils in a small saucepan,cover with cold water and bring to a boil.
- Reduce heat and simmer for 20 mins or until the lentils are tender but not mushy.Drain well and set aside to cool
- Place kale in a large bowl.
- Add the cooled lentils along with the chickpeas and remaining salad ingredients.
- Pour over the dressing,season to taste toss well and arrange on a serving platter ready to erve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 239 | |
| Calories from Fat 89 | 37% |
| Total Fat 10.15g | 13% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 234mg | 10% |
| Potassium 374mg | 11% |
| Total Carbs 29.3g | 8% |
| Dietary Fiber 8.6g | 29% |
| Sugars 1.32g | 1% |
| Protein 8.44g | 14% |
