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Course Salad
Servings 4


  • 1 bunch tuscan Kale julienne (shredded)
  • cup walnuts chopped
  • 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


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


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.