Kale Mediterranean Chickpea Salad
Put your knife skills to the test! This healthy and light salad is a good accompaniment to heavier dishes. Feel free to sub out the cucumber if making during the winter months. Highly modifiable, this salad works with so many dishes and is a refreshing alternative to the common green salad. Not to mention, full of nutrients!
Prep Time: 15 minutes
Yields: 4-6 servings
½ Cucumber, cut into thin half moons
5 Cherry Tomatoes, sliced in half
¼ Red Onion, finely diced
1 Handful of Raw Almonds, chopped
½ Bunch of Kale, roughly chopped
1 tbsp Parsley, finely chopped
1 tbsp Dill, finely chopped
¼ can Chickpeas, drained & rinsed
Salt & Pepper
- Prepare all ingredients by using a very sharp knife. To be able to finely and evenly prep, a sharp knife is required. A dull knife will bruise the vegetables and cause them to brown more quickly.
- Using the kale as a base, top with all salad toppings.
- Squeeze fresh Lemon Juice over the salad and season with Salt & Pepper.