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Vegetarian Kale Salad

Alyssa
  • 2018 minutes
  • Serves 3

INGREDIENTS

1 15 ounce can

Chickpeas, organic

1

batch Crispy chickpeas

1

Garlic cloves

6 cups

Kale

1

Lemon (about 2 tablespoons), juice of

2

Eggs, hard

1 tbsp

Tahini

1/4 cup

Quinoa

1

Red pepper flakes

1 pinch

Salt + pepper

1

Salt + pepper

1 tbsp

Apple cider vinegar

1 tbsp

Coconut oil

1/2

(or 1 full) avocado, diced