Kale and Chickpea Salad
Kale and chickpeas are a dynamic duo. There are certain classic combinations and these two are definitely one of them. This kale salad is my go-to right now in fall. Pair with a filet of sockeye salmon or a bowl of soup for a nice lunch. Haven’t made pickled peppers yet? Add some grated carrots or sliced bell peppers.
Salad Ingredients:
2-4 kale leaves with ribs removed and julienned.
1/2 cup cooked chickpeas
2 tablespoons pumpkin seeds, almonds, walnuts, you choose
A few pickled peppers
1 date chopped
Vinaigrette
Vinaigrette Ingredients:
1/2 lemon
1 tsp dijon mustard
1 tsp honey
1 garlic clove minced
1/4-1/2 cup olive oil
Salt and pepper
Vinaigrette Instructions:
In a bowl, glass measuring cup or vessel of choice -- Add the lemon juice, dijon, garlic and honey and whisk together. Add a generous pinch of salt and grind of pepper. Whisk in the olive oil or use a spoon to mix until the oil combines with the other ingredients. Taste and add more salt and pepper as needed.
Salad instructions:
Add the kale to a bowl, layer with toppings, then drizzle with the vinaigrette.
Enjoy!
Dr. Jane Litsey