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Holiday Kale Salad

  • Author: Garianne Gagliardi



1 bag chopped kale
2 tbsp @latourangelle Olive Oil
1 cucumber, diced
1 can chickpeas, drained-rinsed-baked
1 avocado, diced
1/2 cup sunflower seeds
1 cup pomegranate
salt + pepper
garlic powder
dressing, whatever you like (I used poppyseed)


Preheat oven 425F and line baking sheet with parchment paper. Toss your chickpeas in @latourangelle olive oil + spices and bake for 20 minutes. While waiting for the chickpeas, prepare you salad base: kale massaged with @latourangelle Olive Oil, cucumbers, avocado, sunflower seeds and pomegranate. Finish off with the chickpeas + your favorite dressing and you have a beautiful Holiday Salad!