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!