Chicpeas Tomato Kale Assorted Salad

Ingredients

• Base: 1 bunch of curly or Lacinato kale (stems removed, chopped)

• Protein: 1 can (15 oz) chickpeas, rinsed, drained, and patted dry

• Vegetables: 1.5 cups cherry or grape tomatoes (halved), plus 1/4 cup chopped sun-dried tomatoes or kalamata olives

• Dressing: 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove, salt, and black pepper to taste

• Optional Add-ins: Crumbled feta cheese, fresh herbs (mint or basil), or cooked grains like quinoa.

Preparation Steps

1. Prep the Kale: Place the chopped kale in a large bowl with a few drops of olive oil and a pinch of salt. Massage the leaves with your hands for 1 to 2 minutes until they turn dark green and tender.

2. Crisp the Chickpeas (Optional): Toss the drained chickpeas with olive oil, salt, cumin, and paprika, then roast at 350°F (175°C) for 20–30 minutes until crispy.

3. Make the Dressing: Whisk together the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.

4. Toss and Serve: Combine the softened kale, tomatoes, olives, and chickpeas in a large bowl. Pour the dressing over the mixture, toss well, and let it sit for 5 minutes before serving.