Kale and Chickpea Salad

A delicious salad that is as wonderful as leftovers as it is the first day.  

This basic salad can be the base for any summer veggies you have — cucumbers, tomatoes, herbs, summer squash, etc!

Kale and Chickpea Salad

Makes 1 large side salad

INGREDIENTS

• 1 bunch of kale (any variety –Lacinato, Red Russian, curly, etc — you can even use collard greens!)
• 1 can of chickpeas, drained or 2 cups of cooked and cooled chickpeas.  
• 1 clove garlic, minced.
• 2-4 cups of chopped veggies — cucumbers, tomatoes, summer squash, sweet peppers, etc.
• Small handful of fresh summer herbs, chopped fine (basil, mint, parsley, etc.)
• 1/4 cup pesto OR 3 Tablespoons Extra Virgin Olive Oil and 2 Tablespoons teaspoon vinegar of choice or Lemon Juice 
• Sea Salt

INSTRUCTIONS

1. Pile kale leaves on top of each other and chop thinly, and then roughly in the opposite direction, resulting in 1-2″ long kale strips.
2. Place chopped kale in a small salad bowl.
3. Add Pesto or olive oil and vinegar or lemon juice, salt, garlic, and herbs.  
4. Using your hands, mix the kale briefly, until everything is well incorporated.  If using a tougher variety of kale like curly or lacinato, massaging the kale helps break it down for easier digestion.
5. Add in veggies and chickpeas, stirring again.  
6. Serve and enjoy!

NOTES:
The pesto really adds to this salad, but if you don’t have pesto, just add more chopped fresh herbs! 

Feel free to add anything else in that you’d like–sliced turnips, parmesan, etc. This recipe is meant as a guide — substitute as needed!

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