High Protein Creamy Kale Salad
Elevate your salad game with this High Protein Creamy Kale Salad, a nourishing blend of vibrant kale, hearty quinoa, and protein-packed chickpeas. Perfect as a main course or a satisfying side, this dish shines with a rich, creamy avocado dressing infused with tangy lemon juice, tahini, and nutritional yeast for depth of flavor. Crunchy sunflower seeds add a delightful texture, while massaging the kale ensures every bite is tender and beautifully coated in the velvety dressing. Ready in just 30 minutes, this plant-based powerhouse is ideal for meal prep or quick weeknight dinners. Loaded with essential nutrients, protein, and healthy fats, it's a salad that truly satisfies!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups kale leaves
- 1 can (15 oz) chickpeas
- 1 cup quinoa
- 1 avocado
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 1 tablespoon tahini
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup sunflower seeds
Instructions
Start by rinsing the quinoa thoroughly in a fine mesh strainer. Then, cook 1 cup of quinoa according to the package instructions. This typically involves bringing 2 cups of water to a boil, adding the quinoa, reducing the heat to low, covering, and simmering for about 15 minutes until all the water is absorbed. Once done, fluff the quinoa with a fork and set it aside to cool.
While the quinoa is cooking, prepare the chickpeas. Drain and rinse the can of chickpeas well under cold water. Then set aside to drain completely.
Wash the kale leaves thoroughly under running water. Tear the leaves into bite-sized pieces, discarding the tough stems. Place the kale in a large salad bowl.
To make the creamy dressing, scoop the flesh of the avocado into a blender. Add the lemon juice, nutritional yeast, tahini, extra virgin olive oil, garlic powder, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
Pour the creamy avocado dressing over the kale leaves in the salad bowl. Massage the kale with your hands for a couple of minutes, ensuring each leaf is coated with dressing. This helps to tenderize the kale and infuse it with flavor.
Add the cooked quinoa and drained chickpeas to the kale. Toss everything well to combine.
Sprinkle sunflower seeds over the top for added crunch and additional protein.
Serve the kale salad immediately as a wholesome main dish or a nutritious side.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 7.1 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1848 mg | 142% | |
| Iron | 5375.5 mg | 29864% | |
| Potassium | 3635 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
