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Picture of Marinated Kale and Chickpea Salad With Sumac Onions Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 910 kcal 45 %
  • Fat 36 g 56 %
  • Saturated 5 g 25 %
  • Carbs 116 g 39 %
  • Fiber 41 g 163 %
  • Protein 44 g 88 %
  • Cholesterol 0 mg 0 %
  • Sodium 2282 mg 95 %
  • Calcium 1502 mg 150 %
  • Magnesium 376 mg 90 %
  • Potassium 3577 mg 76 %
  • Iron 20 mg 112 %
  • Zinc 7 mg 60 %
  • Phosphorus 663 mg 95 %
  • Vitamin A 1095 µg 122 %
  • Vitamin C 437 mg 486 %
  • Thiamin (B1) 1 mg 81 %
  • Riboflavin (B2) 2 mg 136 %
  • Niacin (B3) 6 mg 38 %
  • Vitamin B6 1 mg 87 %
  • Folate equivalent (total) 557 µg 139 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 10 mg 68 %
  • Vitamin K 1803 µg 1502 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Marinated Kale and Chickpea Salad With Sumac Onions Recipe

Ingredients

  • 1 bunch kale, tough inner stems discarded, leaves roughly torn (about 1 pound)
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 small red onion, thinly sliced
  • 1 teaspoon dried ground sumac berries
  • 1/2 teaspoon toasted sesame seeds
  • 1 tablespoon juice from 1 lemon
  • 1 clove garlic, grated on a microplane grater
  • 2 teaspoons dijon mustard
  • 1 (14-ounce) can chickpeas or white beans, drained and rinsed
  • Freshly ground black pepper

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