All Hail Kale Salad!


My kale is gorgeous this year and I’m so happy to be able to toss it into any salad I make. This recipe is simple and unendingly versatile and healthy. I make batches of it and take it to work for lunch in a mason jar. The flavour improves with time and the salad keeps in the fridge for at least 2 or three days.

Kale & Bean Salad
1 can of chickpeas (you can also use red or black beans, or a mixture)
1 mild onion finely diced
2 stalks of celery finely diced
1 sweet red pepper finely diced
2 cloves pressed garlic
¼ cup finely chopped chives
lots of finely chopped kale (at least 1 cup)
fresh thyme if you have it

Toss all in a large bowl.

In a jar, shake together vigorously:
3 tbsps olive oil
1 tbsp sesame oil
2 tbsps apple cider vinegar
1 tbsp maple syrup or other sweetener
dash salt and pepper

Pour over salad. Adjust seasonings.
Best after chilling for a couple of hours, but I always end up having a bowl when I first make it!

About Christine Renaud

I'm an optimist, activist, anarchist, vegan working for social justice with an emphasis on community organizing and mutual aid that benefit both people and the earth. Faves: family and friends, cooking, books, art and making stuff!

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