Kale-Chickpea Salad with Honey-Avocado Buttermilk Dressing

Name: Kale-Chickpea Salad with Honey-Avocado Buttermilk Dressing
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ripe avocado, peeled and pitted; 1 cup unsweetened milk of choice (regular almond, etc.); 2 tbsp olive oil; 1 1/2 tbsp honey; Juice of 1 lemon; 3/4 tsp salt; 1/2 tsp pepper; 1/2 dried oregano; 1 clove garlic, crushed; 1/4 tsp red pepper flakes; 3 cups finely chopped kale; 1 tbsp olive oil; Salt; 3/4 cup chopped artichoke hearts, drained; 1 red bell pepper, finely chopped; 1 cup fresh cauliflower rice; 1/2 cup finely chopped parsley; 1/4 cup roasted pumpkin seeds; 15-oz can chickpeas, rinsed and drained; 4-5 chopped dates; 3 oz shredded feta; Pita or bread, for serving

4 steps

Prep:15min

Updated at: Thu, 17 Aug 2023 04:05:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories323 kcal (16%)

Total Fat16.6 g (24%)

Carbs38.6 g (15%)

Sugars20.8 g (23%)

Protein9.7 g (19%)

Sodium848.8 mg (42%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Make the dressing. Add the avocado, milk, olive oil, lemon juice, honey, salt, pepper, oregano, garlic and red pepper flakes to a high speed blender. Blend until smooth. Set aside.

Step 2

Make the salad. Add the kale to a large bowl, drizzle with the olive oil and a generous pinch of salt. Use your hands to massage the kale with the oil and salt for about 30 seconds.

Step 3

Next, add the artichokes, bell pepper, cauliflower rice, parsley, pumpkin seeds, chickpeas, dates and feta. Use tongs to toss to combine. Add 3/4 of the dressing and toss to coat. If needed, add the remaining dressing and toss again.

Step 4

Serve with pita or bread of your choice.