Kale, chickpea and orange salad



Vegan


Ingredients:


1/2 cup wholemeal cous cous

400g no added salt tinned chickpeas

2 oranges

1 bunch kale

Olive oil

Balsamic vinegar


Method:

  1. Cook the cous cous according to packet instructions

  2. Peel the oranges, juice one orange and slice the other into segments

  3. Chop the kale

  4. Drain and rinse the chickpeas under water

  5. Add all ingredients into a bowl

  6. Drizzle the orange juice, olive oil and balsamic vinegar into the salad and mix


Note: Grilled chicken or salmon make a great addition!


Please follow this link to receive a tailored, practical and nutritious 7 day meal plan


  • Dietitian Adelaide

  • Meal plan Adelaide

  • Nutritionist Adelaide

Make an enquiry 
Rebecca Greco 
Director 
Adelaide, South Australia
arrow&v