Mediterranean Kale Salad

Try this protein and healthy fat packed kale salad as a perfect filling and nutritious lunch!

Yields 3-4 Servings | Total Time 15 Minutes + Quinoa Cooking Time

Ingredients

• 1 large head curly kale - ribs removed and torn into small pieces

• 1 small can (15 oz) organic chickpeas - rinsed and drained

• 1 cup cooked quinoa

• 1 avocado - coarsely chopped

• 1/2 cup pitted kalamata olives

• 1/4 cup raw pumpkin seeds

• 2 tbsp extra-virgin olive oil

• Juice of 1 lemon

• 1 tsp dijon mustard

• 1/2 tsp maple syrup

• 1/2 tsp sea salt

• 1/4 tsp red pepper chili flakes

Preparation

1. In a large bowl, add the torn kale, 1/2 the avocado, olive oil, lemon juice, mustard, and maple syrup. Massage until the kale is broken down and wilted.

2. Add in the remaining ingredients and mix to combine. Serve into desired bowls and enjoy.

3. Store extras in the fridge for up to 1 day.