Kale and Chickpea Salad
This is a new take on a very popular kale salad. The addition of chickpeas makes this salad more robust, adding fiber and protein. The dressing is fresh and light without oil. You can use freshly grated parmesan or a plant-based variety, your choice! I make this every week along side a little pasta dish when we are craving Italian food.
Ingredients
- 1 bunch of kale
- 1 cup chickpeas, drained and rinsed
- 1 clove of garlic, crushed and minced
- 1/2 tsp chili flakes
- juice from 1/2 lemon
- splash of seasoned rice vinegar, I use Nakano
- 1/2 cup shredded Parmesan of choice
Method
- Wash and strip the kale leaves from the stem. Save the stems for chopping and adding to soups or beans. Roll up the leaves like a cigar and finely ribbon.
- Toss the rest of the ingredients with the kale and you are done! Enjoy!
- This makes 2 large or 4 small servings.
