- 3 tbsp. olive oil
- 15 oz. garbanzo beans drained
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 packed cups kale stems discarded, small pieces
- 10.5 oz. cherry or grape tomatoes halved
- 1 avocado peeled, seeded and chopped
- 1/2 cup red onion finely chopped
- 1 lime juiced
- 1 tbsp. sriracha sauce
- 1 tbsp. red wine vinegar
- 1 tbsp. olive oil
- 1/2 tsp. cumin
Heat the olive in a skillet over medium heat. Add the garbanzo beans and sprinkle the paprika, salt and pepper over them. Cook, stirring occasionally, for 5 minutes or until beans start to crisp (be careful not to overcook or they will get mushy). Add the kale pieces to the skillet (sprinkle with additional paprika, if desired) and cook for an additional 3-4 minutes, or until kale becomes nice and crispy.
Pour the beans and kale mixture into a serving bowl, along with the tomatoes, avocado and red onion.
In a small bowl, combine the lime juice, sriracha, vinegar, olive oil and cumin. Mix well and drizzle over the salad. Toss and serve!
Calories: 209kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 177mg | Potassium: 400mg | Fiber: 7g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 2mg