I have my fantastic bestie, Nina, to thank for this fabulous Kale Salad. It’s not the pretty common Kale Caesar, though I do love those, it’s a different take with some ingredients I had no idea paired so well together. And guess what- it’s uber healthy! Just veggies, a great dressing and NO cheese. Yup, the acidy of the lemon and tartness of the turmeric work so well with the chickpeas and kale you might be come addicted like us. Check out a slightly updated recipe below but you can see the original here.
Kale & Chickpea Salad
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1/4 to 1/2 teaspoon kosher salt
1/2 teaspoon ground turmeric
dash cayenne pepper (or to taste)
4 cups of packed thinly sliced kale
One 15 oz can garbanzo beans, rinsed and drained
1/2 red onion, finely diced
1 red bell pepper, diced
Place the lemon juice, olive oil, salt, turmeric and cayenne pepper in a medium sized bowl and whisk well.
Put sliced kale in large mixing bowl and massage the dressing into the kale with your hands. (Warning: your hands may turn a little yellow. Just wash off with soap or use plastic gloves). Add garbanzo beans, red onion and red bell pepper and mix well. Serve or refrigerate until serving. This makes a great “make ahead” salad since none of the ingredients get soggy.
* courtesy of foodsforlonglife
Thanks even more to NINA!!! love you gurrrlll!