Hands On:

30 minutes

Total Time:

40 minutes

Serves:

Ingredients

Salad

2 (15-oz.) cans Hy-Vee no salt added garbanzo beans, drained and rinsed
2 tbsp Gustare Vita olive oil, divided
1 tbsp harissa seasoning
6 cups kale, chopped
2 tsp fresh lime juice
½ tsp Hy-Vee salt, divided
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup red onion, sliced
2 avocados, seeded, peeled, and sliced

Dressing

½ cup almond milk yogurt
2 tbsp fresh lime juice
1 tbsp cilantro, finely chopped
½ tsp Hy-Vee salt
Lime wedges, for garnish, if desired

Add Ingredients to Cart

Preparation

Preheat oven to 425°. Line a rimmed baking pan with foil; spray with nonstick cooking spray. Spread garbanzo beans on prepared baking pan; pat dry with paper towels. Drizzle with 1 tablespoon olive oil; sprinkle with harissa seasoning. Roast 10 to 12 minutes or until golden, stirring halfway through; cool.

For Salads: Place 6 cups chopped kale in a medium bowl. Add 1 tablespoon olive oil, fresh lime juice, and salt. Gently massage with fingers until kale is dark green and tender. Add chopped romaine lettuce and half of the roasted garbanzo beans; toss to combine.

Divide mixture among 4 serving plates. Top each with ¼ cup halved cherry tomatoes, ¼ cup sliced red onion, ½ avocado, and remaining roasted garbanzo beans.

For Dressing: Stir together yogurt, fresh lime juice, finely chopped cilantro, and salt in a small bowl. Drizzle salads with yogurt mixture. Garnish with lime wedges, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		88
% Daily Value*
Total Fat: 4g		5%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 4mg		1%
Sodium: 155mg		7%
Total Carbohydrate: 11g		4%
	Dietary Fiber: 4g	13%
	Sugars: 1g	2%
Protein: 3g		7%