Lemon Kale Bean Salad
After dozens of requests for more high-protein vegetarian recipes, I've perfected my go-to salad. Packed with protein and fiber, this lemon kale salad requires no cooking, but it is filled with various textures and sweet and tangy flavors. And it's great for meal prep because the kale holds up great throughout the week!
Servings: 4
Calories: 525kcal
Ingredients
Salad
- 30 oz chickpeas 2 - 15 oz cans (drained)
- 15 oz white beans 1 - 15 oz can (drained)
- ⅓ cup pistachios diced
- ⅓ cup golden raisins
- 1 cup banana peppers diced
- 3 cups kale raw, stem removed, chopped into pieces
- ½ cup parmesan cheese (freshly grated is best!)
Dressing
- ¼ teaspoon salt and pepper
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- 1 lemon
- 1 teaspoon honey
Instructions
- Make the dressing in a large bowl. Mix together the ¼ teaspoon salt and pepper, 1 clove garlic (minced) 1 teaspoon Dijon mustard, ¼ cup olive oil, juice and zest from 1 lemon, and 1 teaspoon honey until it's all well combined.
- Prepare the kale by separating the stems from the 3 cups kaleeaves and discarding the stems. Tear the kale leaves up until you have 3 cups kale. Add the leaves to the large bowl of dressing and mix to coat the leaves.
- Add the 30 oz chickpeas (drained),15 oz white beans (drained), ⅓ cup pistachios (chopped), ⅓ cup golden raisins, 1 cup banana peppers (chopped), and ½ cup parmesan cheese to the bowl with the kale and dressing. Toss and enjoy!
Notes
Storage: You can store this in the fridge in an airtight container for up to 1 week. Just give it a toss before enjoying it again.
Nutrition
Serving: 2cups | Calories: 525kcal | Carbohydrates: 60g | Protein: 25g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 264mg | Potassium: 1066mg | Fiber: 17g | Sugar: 14g | Vitamin A: 1256IU | Vitamin C: 39mg | Calcium: 279mg | Iron: 8mg