Recipe description
July 28, 2026
Anti-Inflammatory Kale Chickpea Bowl
Fiber-rich kale and chickpeas support gentle digestion and gut health.
Anti-Inflammatory
Leafy Greens
Healthy Fats
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: sulfites, sesame
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and legumes.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, healthy fats, and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Kale
2
cup
Chickpea
1
cup
Lemon juice
1
tablespoon
Oil, olive
2
teaspoon
Garlic
1
clove
Onion, red
0.5
piece
Avocado
1
piece
Tahini
1
tablespoon
Cumin
0.5
teaspoon
Parsley
1
tablespoon
Instructions
1
Wash and chop kale into bite-sized pieces.
2
Rinse chickpeas and drain well.
3
In a bowl, whisk together lemon juice, olive oil, minced garlic, cumin, and tahini to make the dressing.
4
Add kale and chickpeas to the bowl and toss to coat with dressing.
5
Thinly slice red onion and dice avocado, then gently fold into the bowl.
6
Garnish with chopped parsley and serve immediately.
Nutrition
460 kcal
Calories
12 g
Protein
32 g
Carbohydrates
11 g
Fiber
4 g
Sugar
32 g
Fat
6 g
Saturated fat
0.6 g
Salt
FAQ
Is this recipe vegan or vegetarian?
Yes, it’s plant-based and contains no animal products.
How should I store leftovers or make it ahead?
Keeps 1–2 days in the fridge; store the dressing separately and toss with the greens and chickpeas before serving.
Can I customize with other vegetables or proteins?
Yes—add other vegetables or grains. Chickpeas provide protein, and you can swap kale for spinach or add quinoa.
How can I adjust it for a low-sodium diet?
Use unsalted chickpeas, skip extra salt, and rely on lemon, garlic, and olive oil for flavor.
What makes this anti-inflammatory?
Kale, chickpeas, olive oil, garlic, and parsley provide fiber, polyphenols, and healthy fats that support gut health as part of a balanced plant-based meal.
Are there allergens I should know about?
Contains tahini (sesame); if you have a sesame allergy, omit or substitute.
How many servings does it make and how do I scale it?
Serves 2; increase or decrease ingredients to suit the number of servings you need.
What if I don’t have lemon juice or tahini?
Use lime juice or a mild vinegar for acidity; if tahini isn’t available, omit it or substitute with almond or cashew butter.
Is this gluten-free?
Yes, it’s gluten-free as written; check labels for cross-contamination if needed.
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