Kale Salad with Roasted Walnuts and Chickpeas and Lemon-Parsley Vinaigrette
Ingredients
- Lemon-Parsley Vinaigrette:
- ½ cup lemon juice
- ¼ cup cider vinegar
- 1 cup olive oil
- 2 tablespoons pure maple syrup
- 2 cloves garlic, minced
- ¼ teaspoon sea salt
- ½ cup parsley leaves
- Kale Salad:
- 2 bunches lacinato kale
- ½ cup feta cheese crumbles
- ½ cup dried cranberries
- 1 cup roasted walnuts, chopped
- 1 cup Saffron Road Korean BBQ Crunchy Chickpeas
Instructions
- Add all of the ingredients for the Lemon-Parsley Vinaigrette to a small blender and blend until completely smooth. Set aside until ready to use.
- Add all of the ingredients for the salad to a large serving (or mixing bowl). Drizzle in desired amount of Lemon-Parsley Vinaigrette and toss until everything is coated. Serve alongside your favorite entrée!
