Kale, Chickpeas and Avocado


There were lot’s of Kale in this weeks veg-box and I had prepped a big bowl of chickpeas at the beginning of the week so making this quick super-nutritious dish was a no brainer, I actually had the leftovers for breakfast this morning!

Who says you can’t have proper food for breakfast, is so much better than cereal or yoghurt and it keep you full for so much longer and.

Kale is a cruciferous vegetable and you probably know how amazing they are.
They are associated with lower risk of developing cancer and are also really important in helping the body detoxifying itself. You should make sure you include cruciferous vegetables in your diet every day.

Chickpeas will keep hunger at bay and is a great source of fiber, protein, folic acid and manganese. Reserchers have also found that a diet high in legymes like chickpeas can prevent diabetes.

There’s also avocado in this recipie which is amazing for your skin 🙂

1 Avocado
I small red onion
Parsley (not necessary)
Olive oil
Salt & pepper
Tiny amount of stevia or coconut nectar

1.Remove the stalks from the Kale (they can be juiced later) and cut it up into small pieces (I like everything in small pieces).
2. Dice the avocado.
3. Chop the onion into small pieces.
4. If I have I will also add some finely chopped parsley
5. Make the dressing: Mix 3 tablespoons of olive oil with a crushed garlic, lemon juice, salt and pepper and a tiny amount of stevia or coconut nectar to taste.
6. Add Chickpeas (around 300-400g) and everything else into a mixing bowl and toss. Serve or save for later it tastes almost better the day after.

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