Kale Crunch Salad

Directions

  1. 1Add kale to a bowl.
  2. 2Add one can of drained and rinsed chickpeas to the bowl.
  3. 3Add one can of white beans to the bowl.
  4. 4Add a cup of chopped canned artichokes to the bowl.
  5. 5Add about two thirds of a cup of sun-dried tomatoes to the bowl.
  6. 6Add a cup of parmesan cheese to the bowl.
  7. 7For the dressing, grate the zest of a lemon into a jar.
  8. 8Squeeze the juice of a lemon into the jar.
  9. 9Grate one clove of garlic into the jar.
  10. 10Add a teaspoon of Dijon mustard to the jar.
  11. 11Add a crack of black pepper to the jar.
  12. 12Add about a third of a cup of olive oil to the jar.
  13. 13Give the jar a good shake to mix the dressing.
  14. 14For the toasted panko, add olive oil to a cast iron skillet.
  15. 15Add some grated garlic to the skillet.
  16. 16Add panko to the skillet and toss it all together until toasted.
  17. 17Pour the toasted panko into a bowl.
  18. 18Pour the dressing over the salad ingredients in the large bowl.
  19. 19Sprinkle the toasted panko on top of the salad.
  20. 20Mix all the ingredients in the bowl.

Ingredients

  • Kale
  • 1 can Chickpeas
  • 1 can White beans
  • 1 cup Canned artichokes
  • 2 thirds of a cup Sun-dried tomatoes
  • 1 cup Parmesan cheese
  • 1 Lemon zest
  • 1 Lemon juice
  • 1 clove Garlic
  • 1 teaspoon Dijon mustard
  • Black pepper
  • 1 third of a cup Olive oil
  • Panko
  • Grated garlic

Equipment

BowlGraterJarSpoonPepper grinderCast iron skilletTongs

Tips

  • This salad actually gets better as it sits in the fridge
  • This is the kind of Tuscan kale white bean salad you can meal prep on a Sunday and eat straight out of the bowl three days later
  • It works for lunches, potlucks, and even as a light dinner with grilled salmon or shrimp on top