I’m all over the delicious lunches again this week! Actually, I made this a couple of weeks ago, but I’ve been making so many awesome recipes lately that I’m about two weeks behind on posting. But that’s ok because it gives me plenty of time to try the recipes multiple times and make sure I really like them. This one is a definite winner! It’s seriously the best salad I’ve ever had and it’s SO pretty! Plus, it has a TON of protein, fiber, potassium, and vitamins A and C! I made everything ahead of time and just compiled it all at lunch time each day. That does make it a little harder to transport since you can’t add the dressing until you’re ready to eat, but it’s totally worth bringing everything in a separate container!

Prepared kale salad in a bowl.

What you need (serves 5):

  • About 10 cups kale (1.5-2 bunches), torn
  • 1 15-oz. can chickpeas, rinsed and patted dry
  • 1 1/4 cups pomegranate seeds (about 2 pomegranate’s worth)
  • 6 oz. crumbled goat cheese
  • 2 avocados
  • olive oil
  • salt and pepper

For the dressing:

  • 1 cup Greek yogurt
  • 3/4 cup chopped basil leaves
  • 1 Tbsp lemon juice
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 tsp pepper

Detail shot of kale salad in a bowl.

What to do:

  1. Roast the chickpeas.
    1. Preheat oven to 400 degrees.
    2. Place chickpeas on a lined, rimmed baking sheet and drizzle with olive oil. Toss to coat thoroughly.
    3. Roast for 25-30 minutes until deep golden brown and crunchy.
    4. Let cool to room temperature
  2. Make the dressing by mixing everything in a bowl, or blending it in a blender.
  3. To make the salad, coat kale with dressing then add in the chickpeas, pomegranate, avocado, and goat cheese. See below for measurements per salad.

For a single serving:

Make the entire batch of dressing and chickpeas ahead of time and store them in the fridge. When you’re ready to make your salad, use:

  • 2-3 cups kale
  • 2-3 Tbsp dressing
  • 1/4 cup chickpeas
  • 1/4 cup pomegranate seeds
  • 1 oz. crumbled goat cheese
  • 1.5 oz. avocado

Nutrition Info: 340 calories, 16.2 g fat, 37 mg cholesterol, 334.2 mg sodium, 38.3 g carbs, 19.4 g fiber, 12.3 g sugar, 20.6 g protein
Bonus: 1,424.5 mg potassium, 270.5% Vitamin A, 302.6% Vitamin C!

Kale salad on a fork.