This is the lunch meal from week 2 of the 12 Week Mind & Body Transformation ebook. The focus of week 2 is all about carbohydrates and learning how different carbs affect your body, the ones you should add to your diet and the ones you should avoid.
This salad is also a great example of how to balance a meal with the right macro nutrients. The kale and broccoli provide a generous serving of veggies, pumpkin for carbs, chickpeas for protein and the dressing for healthy fats. The perfect lunch to fuel you through your day!
Btw, this almond butter dressing is amazing!! 😋
Chickpea, Broccoli & Pumpkin Salad
2 cups of chopped pumpkin (about 1/4 of a buttercup)
1 tsp dried mix herbs
Generous pinch of Himalayan salt
2 tsp coconut oil
1/2 broccoli, chopped into florets
4 large handfuls of kale
1/2 cup chickpeas
2 Tbsp lemon juice
1/4 cup roasted almonds, chopped
1/2 an avocado
Almond Butter Dressing:
2 Tbsp peanut or almond butter
2 Tbsp lemon juice
1/2 tsp honey
Salt and pepper to season
1/4 cup coconut milk
Wash and chop the pumpkin into bite-sized pieces. Place on a lined baking tray with the Himalayan salt, mixed herbs and coconut oil.
Roast for 30 minutes at 180 degress until tender and crisp, string every 10 minutes. Remove from oven and cool.
Wash the kale, rip the leaves off the stalks, and place in a bowl. Squeeze with the lemon juice and massage the kale leaves with your hands for 1 minute. This will tenderize the leaves.
Add the chopped broccoli to boiling water and boil for 3 minutes. Tip the broccoli into cold water to cool, then drain.
To make the dressing place all ingredients into a small bowl and whisk until combined.
Add the broccoli, roast pumpkin, chickpeas, avocado and chopped almonds on top of the kale. Drizzle over the dressing and mix through.
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