This easy to make vegetarian recipe works well as a side dish or a light main course. No cooking required for this recipe – perfect for a hot summer day!
Israeli Chickpea and Kale Salad Recipe
- 1 can chickpeas, rinsed and drained
- 1 pint grape tomatoes, halved length-wise
- 8 scallions, thinly sliced
- 1 bunch dinosaur kale, de-stemmed and finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 lemon, juiced
In a large mixing bowl, combine the chickpeas, halved tomatoes, chopped scallions, chopped kale, half the minced garlic, 1 teaspoon salt, 2 tablespoons olive oil and the juice of 1 lemon. Toss until very well combined. Set aside to marinate for at least 10 minutes before serving.