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garbanzo beans and kale salad
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Garbanzo bean and kale salad

This quick and easy garbanzo bean and kale salad provides a full vegan meal and uses avocado, tomato, olive oil and fresh lemon juice.
Course Main Course, Salad
Cuisine French, Vegan
Keyword FMD, garbanzo beans, kale, quick
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Calories 547kcal
Author Nicolas Pujol

Ingredients

  • 1 cups green kale (about 2 stems)
  • 1 tomato (4-5 cherry tomatoes)
  • 15 oz garbanzo beans (1 can)
  • 2 tbsp olive oil
  • 0.5 lemon (juice)
  • 0.25 avocado
US Customary - Metric

Instructions

  • Cut the kale in small chunks and place in a large pan with a base of boiling water. Slow cook for 5 minutes.
  • During this time, open the beans and squeeze the lemon.
  • Strain the kale, place it on a plate with the quarter avocado on the side. Add the beans, sliced tomato(es), then sprinkle the olive oil and lemon juice on.

Nutrition

Calories: 547kcal | Carbohydrates: 68g | Protein: 21g | Fat: 23g | Saturated Fat: 3g | Sodium: 33mg | Potassium: 1088mg | Fiber: 19g | Sugar: 12g | Vitamin A: 3955IU | Vitamin C: 68.2mg | Calcium: 168mg | Iron: 7.1mg