If I can think of ANY other way to eat kale besides in big chewy chunks, I will do it. This salad lends itself to not only being easy and delicious, but so packed full of vitamins, protein and flavor, you will forget that kale is even an ingredient.
The key
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here is to chop the kale very fine, making it seem more like an herb than a big leafy green.
Chickpea & Kale Salad
- 1 can chickpeas (garbanzo beans) – drained
- 5 kale leaves (stems removed) – chopped small
- 3 mint sprigs – chopped small
- 1 clove garlic – minced
- 3 tbls olive oil
- 2 tbls Bonnie’s Exotic Seaside Blend (or equivelant)
- juice & zest of 2 lemons
- salt & pepper to taste
Combine the above ingredients in a bowl and refrigerate for at least an hour.
Serve with croustades, crunchy bread, as a side to Whole Roasted Chicken or simply on it’s own.
