Summer Chickpea Kale Salad with Feta, Olives and Basil
Ingredients:
4 cups cooked chickpeas* (2 - 19 oz. cans)
2-3 cups packed green curly kale, minced ]
1/3 cup kalamata olives, pitted & minced finely (about 20)
1/2 cup cubed feta cheese
1 clove garlic, minced
1/4 cup minced red onion (optional)
4 tbsp olive oil
2-3 tbsp red wine vinegar
1 tsp salt (or to taste) black pepper to taste
1 pint cherry tomatoes
fresh basil leaves (6-8 leaves)
Directions:
Combine the beans, chopped kale, olives, feta, garlic & red onion and toss gently together. Stir in the olive oil, red wine vinegar, salt and pepper and adjust to taste. Mix all gently to incorporate the dressing. Halve the cherry tomatoes and toss them in just at the end, reserving a few to leave on top for color. Just before serving, tear a generous amount of fresh basil leaves and scatter over the top.
Kale tastes MUCH better raw when you 'massage' it first. Just work it with your fingers for a couple of minutes. The leaves will turn dark green and the flavor becomes very mild.
