Ingredients
1 bunch lacinato kale, stemmed and chopped
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
2 tablespoons chopped shallot
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground pepper
2 cups grape or cherry tomatoes, halved
2 cups cooked quinoa
1 English cucumber, thinly sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 (15 ounce) can unsalted chickpeas, rinsed
¾ cup feta cheese, crumbled
½ cup sliced almonds, toasted
Nutrition Profile
Nutrition Facts
Serving Size: (Per 1 Serving): 400 calories; fat 23g; cholesterol 5mg; sodium 406mg; carbohydrates 37g; dietary fiber 8g; protein 14g; sugars 6g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 3984IU; potassium 594mg.
Directions
Step 1
Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes.
Step 2
Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving.
TIP TO MAKE AHEAD:
Refrigerate in an airtight container for up to 3 days
