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
One carrot shredded
Cherry tomatoes garnish
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
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