Refreshing!

Kale & Chickpea Salad with Lemon Vinaigrette Dressing

Ingredients:

Salad

• 8 cups kale - washed, stems removed, and cut into small ribbons
• 1 can (19 fl oz) chickpeas
• 2 avocado, cubed
• 1/3 cup toasted pumpkin seeds
• 1/4 cup red onion, finely chopped
• 1/2 cup crumbled light feta
• 2-3 tbsp olive oil to massage kale

Vinaigrette (makes slightly extra)

• 1/3 cup olive oil
• 1/3 cup white wine vinegar
• 1 tbsp fresh lemon juice
• 2 tbsp honey
• Zest of 1 lemon
• Salt and pepper to taste, if desired

Instructions:

1. Toast pumpkin seeds in a 400F degree oven for 3-5 minutes - watch closely
2. Place washed and stemmed kale into large bowl, and massage with olive oil
3. Add can of chickpeas, drained and rinsed
4. Add finely diced red onion, crumbled feta, cubed avocado, and toasted pumpkin seeds
5. Prepare vinaigrette in container and shake well to combine just prior to dressing
6. Dress salad with lemon vinaigrette and toss salad thoroughly
7. Enjoy!