
Mediterranean Kale Salad
Ingredients (17)
- 8 ounces lacinato or dinosaur kale , to make about 8 cups chopped
- 4 tablespoons fresh lemon juice , divided
- 2 tablespoons extra virgin olive oil
- 1 tablespoon champagne vinegar or white wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup quartered artichoke hearts , drained and sliced in half
- 1/2 cup sun-dried tomatoes packed in oil , from a 4 ounce jar, drained and slivered
- 1/4 cup kalamata olives , pitted then sliced
- 1/3 cup toasted pine nuts
- 1/4 cup capers , drained
- For the Roasted Chickpeas:
- 15 ounces garbanzo beans (chickpeas) , rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 2 tablespoons freshly grated Parmesan cheese
Directions
Learn how to make this recipe at Foodie Crush