1(15-ounce can)Chickpeasrinsed and drained (same as 1 ½ cups cooked)
½largeAvocadopitted and diced
¼cupWalnutschopped
¼cupParmesan Cheese
Instructions
To prepare KALE, rinse, pat dry, and chop or tear into pieces. *See footnote about stems. Cover and refrigerate.
In a mixing bowl, whisk together LEMON JUICE, LEMON ZEST, MAPLE SYRUP, DIJON, GARLIC, SALT, and PEPPER until well-combined. Slowly drizzle in OLIVE OIL, whisking continuously to create a creamy dressing. Cover and refrigerate.Note: Alternatively, you can add these dressing ingredients to a covered mason jar and shake to combine.
To serve, pour dressing over kale and firmly massage a few minutes until the leaves are soft and all surfaces are well-coated.Note: This is a crucial step to tenderize the kale.
Add recommended mix-ins including CHICKPEAS, AVOCADO, WALNUTS, and PARMESAN CHEESE, along with any other desired ingredients. Toss and serve.
Video
Notes
Use any kale variety for this salad. I prefer curly kale or Lacinato (dino) kale for volume and availability.
Feel free to use the kale stems or discard them. If using stems, chop into small pieces and add to the salad.
Since avocado turns brown from air exposure, it's best to prep and add it right before serving. The acidic lemon dressing will certainly help, but it won't prevent discoloration.
I recommend serving this salad within a few hours after dressing and massaging for optimal texture.
To save time, prep kale salad components a few days ahead and store separately.