Name: Chopped Kale Salad Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 15 ounce can garbanzo beans, drained and rinsed well; 1 medium zucchini, chopped into 1/4 inch cubes; 1 medium cucumber, chopped into 1/4 inch cubes; 1 yellow, orange or red bell pepper, chopped into 1/4 inch cubes; 1/2 large red onion, chopped into 1/4 inch cubes; 3-4 large leaves green kale, stemmed & chopped into 1/2 inch pieces, then massaged for 30 seconds to soften; 1 tablespoon fresh dill, finely chopped; 1 tablespoon fresh mint, finely chopped; 1 tablespoon freshly squeezed lemon juice; 1 1/2 tablespoon extra virgin olive oil; 1 1/2 tablespoon red wine vinegar; 1/2 teaspoon sea salt (plus more to taste); 1/4 teaspoon freshly ground black pepper

Ingredients

Units Scale

1 15 ounce can garbanzo beans, drained and rinsed well
1 medium zucchini, chopped into 1/4 inch cubes
1 medium cucumber, chopped into 1/4 inch cubes
1 yellow, orange or red bell pepper, chopped into 1/4 inch cubes
1/2 large red onion, chopped into 1/4 inch cubes
3–4 large leaves green kale, stemmed & chopped into 1/2 inch pieces, then massaged for 30 seconds to soften
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon freshly squeezed lemon juice
1 1/2 tablespoon extra virgin olive oil
1 1/2 tablespoon red wine vinegar
1/2 teaspoon sea salt (plus more to taste)
1/4 teaspoon freshly ground black pepper

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Instructions

Rinse and prepare all produce.
In a large salad bowl, 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.
If you can, let sit at least 15 minutes to let the flavors come together. Store in an airtight glass container up to 5 days in the refrigerator.

Notes

When chopping the veggies the idea is to make them all about the same size as the garbanzo beans.