Spinach, Kale, and Carrot Salad

Zack

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Spinach, kale, and carrot salad with chickpeas, flax seeds, olive oil, and lemon juice for a fresh vegetarian meal.

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Prep Time 15

Total Time 15

Servings: 4

Course: Salad

Cuisine: American

Calories: 238

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 cups fresh spinach leaves
2 cups kale leaves chopped
1 carrot grated
1 can 15 oz chickpeas drained and rinsed
2 tablespoons flax seeds
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon black pepper

Equipment

Salad Bowl Set

$23.62

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03/04/2026 11:01 am GMT

Salad Bowl

Cooking Instructions

Place spinach, kale, grated carrot, and chickpeas in a large bowl.
Sprinkle flax seeds over the mixture.
Drizzle olive oil and lemon juice on top.
Season with salt and black pepper.
Toss gently until evenly coated.
Serve immediately.

Nutrition

Calories: 238kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 2mgSodium: 431mgPotassium: 402mgFiber: 8gSugar: 1gVitamin A: 5024IUVitamin C: 18mgCalcium: 103mgIron: 2mg

Notes

Massage kale briefly for a softer texture.

Add cranberry for extra brightness.

Serve chilled or at room temperature.

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