Kale and Quinoa Salad with Chickpeas, Pomegranate, and Apples

• Vegan
• Gluten free

• Produce

  • 1 Apple
  • 1 can Chickpeas
  • 1 bunch Kale
  • 1 Pomegranate, seeds removed

• Condiments

  • 1 tbsp Lime juice

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1 Pinch Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Pomegranate vinegar

• Nuts & Seeds

  • 1/4 cup Pumpkin seeds

Found on veggiessavetheday.com

Description

Ingredients

• 1 bunch kale, any variety, torn into bite-size pieces
• 1 Tbsp. olive oil
• Pinch of sea salt
• 2 Tbsp. pomegranate vinegar
• 1 Tbsp. lime juice
• 1 cup cooked quinoa
• 1 can (1 1/2 cups) chickpeas (garbanzo beans)
• 1 pomegranate, seeds removed
• 1 apple, cut into 1/2 inch cubes
• 1/4 cup pumpkin seeds

Directions

• In a large bowl, combine the kale, olive oil, and salt. Massage with your hands until kale is tender and reduced in volume.
• Add the vinegar and lime juice and toss to coat.
• Add the quinoa, chickpeas, pomegranate seeds, apples, and pumpkin seeds and toss well.
• Taste and add more vinegar, if needed.
• Enjoy right away or chill the salad in the refrigerator and serve later.