There are two types of people in the world: those who like kale, and those who don't. Okay, so maybe there are more than two types, but for the case of this discussion, we're only going to talk about the kale people. Kale can be a bit rough if you're trying to eat it raw, off the stalk, and you aren't used to cruciferous vegetables. I suggest starting out eating it another way (steamed, sauteed, in a smoothie, juiced, in a salad, etc.).
Today I am sharing a salad with kale as the main ingredient, and a bunch of other yummy flavors and textures, too.
Kale + Chickpea Salad, serves 4
3 c. raw kale, chopped (about 3 stalks) 1 1/2 c. chickpeas (garbanzo beans) 1/3 c. pistachios 1/4 c. Parmesan cheese, grated 1 lemon, juiced 2 tbsp. olive oil 1 tbsp. apple cider vinegar Salt and pepper, to taste
Begin by mixing the lemon juice, olive oil, and apple cider vinegar together to create a tangy dressing. Add all other ingredients in a bowl, then toss with dressing. Easy-peasy!
I ate this as my main course, with a small side of pasta. It was super tasty and fresh! Because of the firm texture of kale, this will hold up in the fridge for about 24 hours.
Have a wonderful day, and let me know how you like this kale salad!