Mediterranean Lunch Bowl
CALORIES: 510
PREP: 5 minutes
COOK:
Ingredients
| 2 cups | chopped green kale |
|---|---|
| 1/2 | 15-oz can chickpeas, drained and rinsed |
| 1 tsp | oil |
| 2 tsp | red wine vinegar |
| 1/2 cup | chopped marinated artichoke hearts |
| 1/4 cup | sliced sun-dried tomato |
| 1/4 cup | Kalamata olives |
| 2 tbsp | cubed feta cheese |
Directions
In a large bowl, combine the kale with the chickpeas, oil, and vinegar. Transfer the mixture into a serving bowl. Top the salad with the artichoke hearts, sun-dried tomatoes, olives, and feta cheese.
Serve immediately or store in the refrigerator for up to 3 days.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 510 |
| Total Fat (g) | 29 |
| Saturated fat (g) | 6 |
| Sodium (mg) | 1250 |
| Total Carbohydrate (g) | 50 |
| Dietary Fiber (g) | 11 |
| Total Sugars (g) | 12 |
| Protein (g) | 17 |
| Calcium (mg) | 223 |
| Iron (mg) | 4 |
| Potassium (mg) | 944 |
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