Description
This chopped kale salad is fresh, bright, and surprisingly satisfying. The flavorful herbs, massaged kale, crunchy vegetables, and creamy garbanzo beans come together with a simple lemony dressing that makes every bite feel clean and flavorful. It’s easy enough for a weekday lunch, but beautiful enough to bring to a gathering (and it only gets better as it sits in the fridge).
Ingredients
- 1 (15-ounce) can garbanzo beans, drained and rinsed well
- 1 medium cucumber, chopped small
- 1 red bell pepper, chopped small
- 1/2 large red onion, chopped small
- 1 small bunch kale, stemmed & chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large salad bowl, massage the chopped kale with a little olive oil and salt for 1-2 minutes to soften.
- Add the beans, veggies, and herbs, then drizzle with the lemon juice, vinegar, and olive oil.
- Add sea salt & pepper to taste and toss well to combine.
- Let it sit for at least 15 minutes to let the flavors come together. Store in an airtight glass container in the refrigerator for up to 3 days.
Notes
When chopping the veggies the idea is to make them all about the same size as the garbanzo beans.