High Protein Creamy Kale Salad

Elevate your salad game with this High Protein Creamy Kale Salad, a nutrient-packed dish that's as satisfying as it is wholesome. Loaded with tender massaged kale, hearty chickpeas, fluffy quinoa, and crunchy sunflower seeds, this salad is a powerhouse of plant-based protein. The star of the dish is the luscious avocado dressing, blended with tangy lemon juice, tahini, and nutritional yeast for a velvety, umami-rich flavor that perfectly complements the greens. Ready in just 30 minutes, this vibrant kale salad is perfect as a light main course or a nutrient-dense side dish. Whether you're meal prepping or looking for a quick, healthy dinner, this recipe delivers on taste, texture, and nutrition.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 cups kale leaves
• 1 can (15 oz) chickpeas
• 1 cup quinoa
• 1 avocado
• 2 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• 1 tablespoon tahini
• 2 tablespoons extra virgin olive oil
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup sunflower seeds

Directions

Step 1

Start by rinsing the quinoa thoroughly in a fine mesh strainer. Then, cook 1 cup of quinoa according to the package instructions. This typically involves bringing 2 cups of water to a boil, adding the quinoa, reducing the heat to low, covering, and simmering for about 15 minutes until all the water is absorbed. Once done, fluff the quinoa with a fork and set it aside to cool.

Step 2

While the quinoa is cooking, prepare the chickpeas. Drain and rinse the can of chickpeas well under cold water. Then set aside to drain completely.

Step 3

Wash the kale leaves thoroughly under running water. Tear the leaves into bite-sized pieces, discarding the tough stems. Place the kale in a large salad bowl.

Step 4

To make the creamy dressing, scoop the flesh of the avocado into a blender. Add the lemon juice, nutritional yeast, tahini, extra virgin olive oil, garlic powder, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary.

Step 5

Pour the creamy avocado dressing over the kale leaves in the salad bowl. Massage the kale with your hands for a couple of minutes, ensuring each leaf is coated with dressing. This helps to tenderize the kale and infuse it with flavor.

Step 6

Add the cooked quinoa and drained chickpeas to the kale. Toss everything well to combine.

Step 7

Sprinkle sunflower seeds over the top for added crunch and additional protein.

Step 8

Serve the kale salad immediately as a wholesome main dish or a nutritious side.

Nutrition Facts

Serving size	(897.0g)

Amount per serving	% Daily Value*
Calories	1679.6

Total Fat 93.4g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 14.6g
Cholesterol 0mg	0%
Sodium 2567.1mg	0%
Total Carbohydrate 167.5g	0%
Dietary Fiber 29.1g	0%
Total Sugars 7.1g
Protein 66.2g	0%

Vitamin D 0IU	0%
Calcium 1848.1mg	0%
Iron 5375.5mg	0%
Potassium 3635.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 14.9%

Carbs: 37.7%