LEMONY KALE, AVOCADO, AND CHICKPEA SALAD

This kale salad from Simply Vegetarian Cookbook by Susan Pridmore is one of the recipes in the Five Ingredients chapter -- it's simple, wholesome, and easy to make for all the eaters in your family. Her flexitarian tip is to add roasted chicken to the salad.

LEMONY KALE, AVOCADO, AND CHICKPEA SALAD

INGREDIENTS
  1. 1 avocado halved
  2. 2 tablespoons freshly squeezed lemon juice divided
  3. 1/2 teaspoon kosher salt divided
  4. 1 bunch kale stems removed and discarded, leaves coarsely chopped (about 8 cups)
  5. 1 15-ounce can chickpeas drained and rinsed
  6. 2 tablespoons extra-virgin olive oil
  7. 1/4 teaspoon freshly ground black pepper
  8. 1/4 cup roasted pumpkin seeds

INSTRUCTIONS
  • Scoop the flesh from one of the avocado halves out of its skin and put in in a large bowl. Add 1 tablespoon of lemon juice an 1/4 teaspoon of salt, and mash everything together. Add the coarsely chopped kale leaves and massage them by hand with the avocado mash until the kale becomes tender. Place the kale-avocado mash on a serving plate.
  • Remove the flesh of the remaining avocado half from its skin and chop into bite-size chunks. Please in the bowl that contained the kale, and add the chickpeas.