Ensalada de col rizada kale con garbanzos tostados - Receta Vegana

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is nutrient-rich and cabbage is often less expensive.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers protein while canned beans are budget-friendly.

avocado

🥗Healthier: mashed banana

💰Cheaper: sour cream

Mashed banana adds creaminess, while sour cream is more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, and vinegar is often cheaper.

Wash and dry the kale thoroughly.

Remove the stems from the kale and chop the leaves into bite-sized pieces.

Rinse the chickpeas under cold water and drain well.

Dice the red bell pepper and red onion finely.

Chop the avocado into cubes and set aside.

Finely chop the cilantro and jalapeño, adjusting the amount for desired heat.

In a large bowl, combine the kale, chickpeas, bell pepper, onion, avocado, cilantro, and jalapeño.

In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper until well combined.

Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Let the salad sit for 5-10 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level:

Dietary

Allergens