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Marinated Kale Salad

Bright, flavorful, and fresh! This Marinated Kale Salad is perfect as a side or light lunch. The kale is marinated in a light lemon vinaigrette, and tossed with garbanzo beans, quinoa, and cherry tomatoes. Feel free to add your favorite protein to round it out!
Prep Time15 minutes
Total Time8 hours 15 minutes
Course: Salads
Cuisine: American
Keyword: Chickpeas, Kale, Lunch, Salad
Servings: 2 servings

Ingredients

  • 2 cups kale
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1/2 cup quinoa cooked
  • 1 cup cherry tomatoes chopped
  • 1 14-oz. can garbanzo beans rinsed
  • Salt and pepper, to taste
  • Zest of 1 lemon

Instructions

  • Remove kale from stalk. Cut kale leaves in to bite size pieces.
  • Add kale, juice of 1 lemon, and olive oil to a mixing bowl with a lid (or a ziplock bag). Let kale marinade in refrigerator for at least one hour, or overnight.
  • When ready to serve, prep other ingredients. Rinse garbanzos, chop tomatoes, cook quinoa (I prep mine the night before so everything is cold!).
  • Add kale to all other ingredients, adding salt and pepper to taste.
  • Top with lemon zest, and enjoy!

Notes

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