Kale, Olive and Chickpea Salad

• Vegetarian
• Gluten free

• Produce

  • 1 (15 oz. can Chickpeas
  • 1 clove Garlic
  • 2 cups Kale
  • 1 tbsp Parsley, fresh
  • 1/2 cup Red onion
  • 2 tbsp Shallot

• Condiments

  • 1 (16 oz. can California black ripe olives
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 2 tbsp White wine vinegar

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on letsdishrecipes.com

Ingredients

• 1 (16 oz.) can California Black Ripe Olives
• 1 (15 oz.) can chickpeas, rinsed and drained
• 2-3 cups kale, finely chopped
• 1/2 cup thinly sliced red onion
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons minced shallot
• 1 clove garlic, minced
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1-2 tablespoons chopped fresh parsley
• 2-3 tablespoons grated Parmesan cheese (optional)

Directions

• In a large bowl, toss together olives, chickpeas, kale and red onions.
• In a medium bowl, whisk together olive oil, vinegar, lemon juice, shallots, garlic and sugar. Season with salt and pepper, to taste.
• Pour desired amount of dressing over salad and toss to coat evenly. Add fresh parsley and toss again. Sprinkle with Parmesan cheese before serving, if desired.

Nutrition