Kale and Garbanzo Bean Salad

4 cups KaleChopped

1 cup Green OnionsChopped

4 Hard Boiled Eggs

¼ cup Low Fat Shredded Parmesan

1 can No Added Salt Garbanzo Beans

Juice of 1 lemon

¼ cup PistachiosRoasted, Unsalted

½ tbsp Paprika

1 tbsp Elotes Seasoning

⅓ tbsp Garlic Powder

1 tbsp Avocado Oil

1 tbsp Extra Virgin Olive Oil

Black PepperTo taste

Red Chili FlakesPinch or to taste

Start by roasting the garbanzo beans. In a medium to large skillet, heat avocado oil and add the garbanzo beans. Once covered in oil, add the elote seasoning, paprika, garlic powder, and pepper. Roast until the spices are fragrant and beans are toasted. Remove from the heat and set aside.

To assemble the salad, in a large bowl, add greens, onions, roasted garbanzo beans, pistachios, and shredded parmesan cheese.

Top with lemon juice, olive oil, and chili flakes. Toss well and serve!

Notes

Pre-chopped kale mix can be used for convenience.
Trader Jo's Elote seasoning was used in this recipe, however, can be skipped or lower amount can be used to reduce the sodium content in this recipe.
No added salt, canned, garbanzo beans were used for this recipe. It is advisable to read the nutrition labs for sodium content which typically should have 5 mg - 15 mg sodium per 1/2 cup serving to be considered "no added salt".

Nutrition Facts

4 servings

Serving size

9.0 ounces (261 g)

Amount per serving
Calories351

% Daily Value *
Total Fat 19g25%

Saturated Fat 3.5g18%

Trans Fat 0g
Cholesterol 190mg64%
Sodium 390mg17%
Total Carbohydrate 28g11%

Dietary Fiber 9g33%

Total Sugars 6g

Includes 1g Added Sugars2%
Protein 19g

Calcium 237mg19%
Iron 4mg23%
Potassium 730mg16%
Vitamin D 1mcg5%

* The % Daily Value (DV) 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.

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