Kale, Cranberry, Chickpea, Edamame Salad

( 5 out of 5 )
Loading...
  • 6Servings
  • 15 mPrep Time
  • 5 mCook Time
  • 20 mReady In
Print Recipe

Dressing

  • 2 tablespoons Meyer lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely minced or crushed
  • 3/4 teaspoon dried Italian herb blend
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Crushed black pepper

Salad

  • 4 cups finely chopped kale, ribs removed (this is about 4 ounces of kale)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2/3 cup dried cranberries, such as Craisins, soaked in boiling water to hydrate
  • 1 cup edamame beans, cooked and cooled
  • Mint
  • Basil
  • A few carrot shreds (if you have them, for color)
  • Garnish: Cherry Tomatoes

Instructions

  1. Add all dressing ingredients to a large salad bowl and whisk until combined.
  2. Into the bowl throw the kale (which you have cut into a chiffonade size), chickpeas, cranberries and edamame. Mince a handful of mint and a handful of basil leaves and toss them in, along with some carrot shreds, if available.
  3. Toss salad well to combine, and garnish with cherry tomatoes.
  4. Serves 6 as a side salad, or 2-3 as a main dish

 

Leave A Comment

Your email address will not be published. Required fields are marked *

Call to action banner image
- Shopping List
x

Register

Lost Password