Marinated Chickpea and Kale Salad (vegan)
 
 
Chickpeas are marinated in a simple dressing prior to being tossed with tahini-rubbed kale. It's meatless lunch perfection!
Author:
Serves: 2-3 servings
Ingredients
  • 1 can of chickpeas, drained and rinsed
  • 2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • Juice of one lemon
  • 2 tbsp parsley, chopped
  • 4-6 cups of curly kale leaves
  • 1 tbsp tahini
  • Dash of red pepper flakes
  • Salt and pepper
  • Optional: ¼ cup roasted pepitas
Instructions
  1. In a small bowl, whisk the red wine vinegar, olive oil, and lemon juice
  2. In a medium sized tupperware, pour in the chickpeas
  3. Pour the dressing over the chickpeas. Add in the parsley, and stir until everything is evenly distributed
  4. Top with salt, pepper, and red pepper flakes to liking
  5. Place in the fridge for a minimum of 1 hour, but will keep for about 5-6 days. The longer the marinating, the better!
  6. When ready to serve, in a large bowl, place the curly kale
  7. Using your hands, "massage" the tahini into the kale. This will help the kale wilt and get a better texture
  8. Pour the chickpeas and it's marinade over the kale
  9. Top with pepitas and serve!
Notes
I ate the chickpeas at intervals over several days. I would just do a new round of massaged kale, pour over some of the chickpeas and spoon out some of the marinade!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/marinated-chickpea-and-kale-salad-vegan-gluten-free/