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Protein Packed Kale Salad



Yield 1 quart



  1. Wash and de-stem kale. Bunch together and run through the slicing blade of a food processor. Alternatively you can thinly slice it as desired.

  2. Wash and pat dry tomatoes and onion, small dicing both.

  3. Open canned chickpeas and lentils, draining and rinsing with water.

  4. Massage kale in a large bowl with lemon juice for 5 minutes.

  5. Toss chickpeas and lentils together with cilantro, garlic powder, salt and pepper to taste.

  6. Assemble your jar starting with onions and tomatoes at the bottom. Add the chickpeas and lentils and pack with shredded massaged kale on top.

  7. Store in the fridge for up to 5 days.

Courses Lunch, Entree

Cuisine Mediterranean

Recipe by The Plant Philosophy at