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

Activist, anarchist, and book-lover working for social justice with an emphasis on community organizing and mutual aid that benefit both people and the earth. Faves: family and friends, vegan cooking, books, art and making stuff!

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