Kale, Cranberry, Chickpea, Edamame Salad

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