This recipe by Darlynn Tacinelli is healthy, flavorful, and so easy to make. It’s no wonder it was one of the winners of our 2022 Salad Recipe Contest! It’s also vegan friendly, so perfect for most diets.
3 - 4 Servings
15 minutes
Kale Avocado Chickpea Salad
Ingredients
1 bunch
Curly Kale (stems removed, leaves torn)\u2028
1 can
Chickpeas (drained)
1
Onion (Chopped)
1
Avocado (Sliced)
1 bunch
Basil
1 clove
Garlic
1\/4 cup
Walnuts
juice of one Lemon
Bonsecco EVOO
Basil Olive Oil
Lemon Olive Oil
Preparation
- Place bite-sized, rinsed and dried kale leaves into a large bowl. Add 1 tablespoon of lemon juice, 1 teaspoon garlic powder, a few pinches of salt and drizzle with OV Bonsecco Olive Oil. Use your hands to massage the leaves until they become soft and wilted.
- In a food processor, combine basil, walnuts and garlic clove, adding OV Lemon Olive Oil to make a pesto like consistency.
- Combine 2 tablespoons of pesto and chopped onion to the massaged kale and mix well, adding salt to taste.
- Add chickpeas and sliced avocado and lightly drizzle with OV Basil Olive Oil.
- Refrigerate to blend flavors and serve cold.
