Lemony Kale Chickpea Avocado Salad

• Produce

  • 1 Avocado, ripe
  • 2 cups Dino kale
  • 1 15oz can Garbanzo beans
  • 1 clove Garlic
  • 1 Lemon

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Other

  • (optional 1/4 cup chopped pistachios or walnuts

Found on thekitchengirl.com

Description

Ingredients

• 2 Tbsp Lemon Juice
• 1 clove Garlic (pressed)
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1/4 cup Extra Virgin Olive Oil
• 8 cups Kale (10 bag, rinsed and chopped)
• 1 15oz can Garbanzo Beans (drained)
• 1 ripe Avocado (diced)

Directions

• In a medium-sized bowl, combine LEMON JUICE, GARLIC, SALT, and PEPPER; whisk to combine; slowly drizzle OLIVE OIL in and vigorously whisk until creamy.
• Pour this over KALE; gently massage vinaigrette into kale until all surfaces are coated and kale has softened.
• Gently fold in the CHICKPEAS, AVOCADO, and (optional) NUTS; cover and refrigerate until ready to serve.