chickpea & kale salad
I put together this salad for lunch the other day. It has some plant protein and anti-inflammatory properties. It was quite refreshing. I hope you enjoy! There really are no real measurements for this recipe. It is really all about your personal taste. I used Peach Bourbon Balsamic Vinegar for my dressing. Any kind of fruit balsamic vinegar or your favorite vinaigrette compliments well. Lemon is also a nice compliment! Try it out and let me know what your favorites are.
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For chickpea & kale salad
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1/2 cIndian pearl couscous
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6 cchopped kale
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1 canchickpeas (garbanzo beans), drained (15.5 oz)
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3/4 cdried cranberries
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1/2 cFeta cheese
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balsamic vinegar, flavor of your choice
How To Make chickpea & kale salad
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1Cook the pearl couscous per package directions and set aside.
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2Chop the kale and put in a large salad or mixing bowl.
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3Drain and rinse the chickpeas and toss into the bowl.
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4Add in the cranberries and Feta.
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5Add in the couscous
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6Toss all the ingredients together. Then add in your favorite vinaigrette or balsamic vinegar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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