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KALE CHICKPEA SALAD

KALE CHICKPEA SALAD

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Servings: 4
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1 bunch tuscan Kale julienne (shredded)
  • ⅓ cup walnuts chopped
  • ⅓ cup dried cranberries
  • 1 cup chickpeas drained and rinsed
  • 3 tbsp parmesan cheese grated
  • 6 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp agave nectar
  • pinch of salt and pepper

Method
 

  1. Remove ribs from kale leaves and julienne.
  2. In a bowl, add lemon juice, olive oil, agave, salt and pepper. Mix well. Pour over kale and mix with 2 forks.
  3. Add chickpeas, walnuts, and cranberries. Mix well.
  4. Let sit for 10 minutes.
  5. Sprinkle parmesan over the salad and mix. You can sprinkle more parmesan when serving if desired.

Notes

I added chickpeas to give the salad some protein and make it a meal. If you are making this as a side dish or appetizer you can leave them out.
I use the PC Organics Kale Blend, it’s a blend of three kale varieties, but any kale will do, though I think Tuscan kale is the best for this recipe.
This salad keeps really well. The kale is a hearty leaf and can stay dressed in the fridge for up to three days.