A bowl that builds itself from shelf-ready greens, fruit and dressing, then gets substance from protein and crunch from toasted chickpeas. The kit leaves little prep work, which suits a tired night when you want something whole and nourishing at once.

Serves 2. 25 minutes, 15 at the stove.

About 280 calories a serving, 9 g protein, 24 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain and rinse 1 can of chickpeas and pat dry with a clean cloth. Spread them on a sheet pan or cast iron skillet, toss with 2 tablespoons of oil, 1/4 teaspoon of salt, and pepper. Roast at 400°F [200°C] until they are golden and crisp, stirring once halfway through.20 min
2. While the chickpeas roast, open 1 can of white beans and drain them. Divide the contents of the kale kit between two bowls.
3. Scatter the warm white beans and the finished chickpeas over each salad, then drizzle with the dressing from the kit and toss to coat.

Note Swap dried chickpeas or fava beans if you have them, soaked and roasted the same way. Leftovers keep two days in the fridge, though the kit's dressing will soften the greens; keep beans separate and dress fresh if you have a second day ahead. Serve with crusty bread or a hunk of cheese.