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PO BOX 5192
Pinewood, VIC 3149, Australia

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February 14, 2019

Green leafy vegetables are one of the best things you can consume. Why have I chosen kale over the other options like spinach, rocket and lettuce? While these options are great, they can be difficult to prep in advance because they go soggy! Kale is so robust that it keeps really well in the fridge for a few days, and it is brilliant at absorbing flavour. Here we’ve paired it with chickpeas and tahini for a delicious vegetarian option that’s filled with protein and calcium, and you can boost it in any way you like – add a can of tuna for a protein boost, or serve on top of sourdough toast for a more filling vegetarian option.


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 457 (1828)
  • Carbs: 30.9 (123.8)
  • Fat: 33.1 (132.4)
  • Protein: 14.1 (56.2)
  • Fibre: 14.2 (56.8)
  • Sugar: 3.6 (14.7)
  • Preparation time: 15 minutes
    Serves 4


  • 1 bunch kale, stems removed, leave roughly chopped
  • 30ml (2 tbsp) apple cider vinegar
  • 45ml (3 tbsp) extra virgin olive oil
  • 2 cans chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • ¼ cup pepitas
  • 2 avocados
  • Sea salt and pepper

  • Optional additions
  • Tinned tuna in olive oil
  • Sourdough bread, toasted
  • Rice crackers


  • 1. Prepare the kale by placing in a large bowl with vinegar, olive oil, salt and pepper. Using your hands, massage the kale until it’s coated in juices, and is soft and reduced in size. Kale is a pretty tough vegetable so don’t be afraid to get some elbow grease in there.
  • 2. Add in the chickpeas and tahini and continue massaging with your hands. In the process the chickpeas will break apart, absorbing the flavour of the salad and the tahin will get dispersed through the salad.
  • 3. Add in the pepitas and toss to combine. Store this mixture in the fridge for lunch assembly throughout the week.
  • 4. To pack your lunch box, place the salad into a container and serve with ½ an avocado, and either a can of tuna or some toast to go with (or both!). To serve add an extra drizzle of olive oil and a sprinkle of salt.

Author : Liv Kaplan

Liv Kaplan is a nutritionist and passionate foodie with a keen eye for all things health and wellness. Located on the shores of Bondi Beach, she knows where to find the best almond milk lattes and is a living example of how good nutrition is an integral part of our overall health. Her recipes focus on mood-boosting and blood sugar balancing goodness and she believes eating well should be easy and effortless, not stressful! If she’s not getting creative in the kitchen, you can find her getting salty in the ocean, getting zen on the yoga mat or picking up fresh produce from the local farmer’s market.

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