Marinated Kale Salad
This Marinated Kale Salad is delicious for holiday entertaining, and delicious with pomegrante seeds for a festive flare.
Tuscan or curly kale
stemmed and coarsely chopped
thinly sliced red onion
Dash of paprika
fresh lemon juice
14-ounce can Bush’s Garbanzo Beans, rinsed and drained
freshly ground black pepper
1. Massage kale with olive oil and 1/2 teaspoon salt in a large bowl, coating all surfaces, about 2 minutes. Let stand at room temperature at least 15 minutes and up to 1 hour.
2. Rinse onion in a sieve under warm water for 2 minutes. Drain well. Combine onion, lemon zest, pepper, and paprika in a bowl. Combine juice, mustard, and garlic in a small bowl.
3. Add juice mixture and chickpeas to softened kale; toss well. Stir in remaining 1/4 teaspoon salt and pepper. Top with onion mixture. Sprinkle with sunflower seeds.
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Reluctant Entertainer - Marinated Kale Salad