KALE, CHICKPEA, EDAMAME SALAD

Refreshing raw kale salad enlivened with basil and mint and nutritionally amped-up with edamame and chickpeas, for a super side or entree salad.
Cooking time/temp: 
15 minutes for chopping
Ingredients: 

Salad
4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
1 (15-ounce) can chickpeas, rinsed and drained
1 cup edamame beans, cooked and cooled
Mint
Basil
One carrot shredded  
Cherry tomatoes garnish

Dressing
3 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
1 garlic clove, finely minced or crushed
3/4 teaspoon dried Italian herb blend
1/4 teaspoon kosher salt

Instructions: 

1. Add all dressing ingredients to a large salad bowl and whisk until combined.

 

2. Into the bowl throw the kale (which has already been cut into a chiffonade size), chickpeas, and edamame. Mince a handful of mint and a handful of basil leaves and toss them in along with carrot shreds.

 

3. Toss salad well to combine and garnish with cherry tomatoes.

 

4. Serves as a side salad. Alternately, serves as a main dish for kooky kale-lovers.

 

Serves: 6 as a side salad, 2-3 as a main dish salad