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Creamy Chickpea Salad

Prep Time15 minutes
Total Time15 minutes
Course: Lunch-To-Go
Servings: 2 servings
Author: Heather Nicholds

Ingredients

  • 1 15oz can chickpeas, or 1 1/2 cups cooked
  • 1 lime
  • 1 Tbsp tahini
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 1/2 cup bell pepper
  • 1/2 cup peas
  • 1/2 cup kale

Instructions

  • Grate the zest off the lime. In a large bow, combine lime zest, lime juice, tahini, cinnamon, and salt until thick and creamy. Add the chickpeas and toss to coat.
  • Chop the veggies and add them to the bowl. Chop the kale, sprinkle with a pinch of salt, and massage with your fingertips until it’s soft and moist.
  • Either serve the salad over the kale, or toss the kale in with the dressing.
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Nutrition

Calories: 307kcal | Carbohydrates: 47g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 600mg | Fiber: 14g | Sugar: 10g | Vitamin A: 4550IU | Vitamin C: 150.2mg | Calcium: 100mg | Iron: 5.2mg