Yield:
Serves 2Ingredients
Dressing
- 3 Tbsp. lemon juice
- 4 Tbsp. extra-virgin olive oil
- 1 garlic clove, minced
- 3/4 tsp. dried Italian herb blend
- 1/4 tsp. kosher salt
Salad
- 4 cups finely chopped tuscan kale
- 1 15-oz. can chickpeas, rinsed and drained
- 2/3 cup dried cranberries
- 1 cup edamame beans, cooked and cooled
- 1/2 cup chopped walnuts
- 1 cup carrots, chopped or shredded
- fresh mint and/or basil, optional
Instructions
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