Kale And Chickpea Salad

Name: Kale And Chickpea Salad
Ingredients: 2 Tablespoons Lemon Juice; 4 Tablespoons Olive Oil; 1/2 teaspoons Salt; 2 teaspoons Lemon Zest; 4 cups Kale, Center Rib Removed, Sliced In Thin Ribbons; 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained; 1-1/2 cup Grape Tomatoes, Sliced In Halves; 1/4 cups Sun-Dried Tomatoes, Chopped; 1/2 cups Kalamata Olives, Chopped; 2 Tablespoons Fresh Basil, Chopped; 1 pinch Black Pepper To Taste

11 ingredients

4 steps

Ingredients

2 Tablespoons Lemon Juice
4 Tablespoons Olive Oil
1/2 teaspoons Salt
2 teaspoons Lemon Zest
4 cups Kale, Center Rib Removed, Sliced In Thin Ribbons
1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
1-1/2 cup Grape Tomatoes, Sliced In Halves
1/4 cups Sun-Dried Tomatoes, Chopped
1/2 cups Kalamata Olives, Chopped
2 Tablespoons Fresh Basil, Chopped
1 pinch Black Pepper To Taste

Directions

1

In the bottom of a large bowl, whisk together the lemon juice, olive oil, salt, and lemon zest until thick and emulsified.
2

Add in the ribboned kale and massage the kale with the dressing briefly to work the dressing into it.
3

Add the chickpeas, grape tomatoes, sun-dried tomatoes, olives, and basil. Toss until evenly distributed. Season to taste with black pepper.
4

Serve or store covered in the refrigerator for up to 3 days.