Garbanzo Kale Salad is a nutrient-packed powerhouse, rich in vitamins (A, C, K), minerals (iron, magnesium), and antioxidants. Its high fiber content supports digestive health, regulates blood sugar, and induces a satisfying fullness. With plant-based protein from garbanzo beans and heart-healthy olive oil, the salad aids in muscle maintenance and cholesterol control. Beyond its health perks, Garbanzo Kale Salad is a versatile, delectable addition to your menu.
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3-6
servings10
minutes386
kcal10 oz chopped kale, stems removed
1-2 tablespoons olive oil
1 can garbanzo beans, rinsed and drained
½ cup dried cranberries (can substitute dried cherries or pomegranates if desired)
½ cup parmesan cheese, shredded or grated
1 clove garlic, pressed or minced
1 lemon, juiced
Salt and pepper to taste
Place kale in a large bowl and add 1 tablespoon olive oil. Using clean hands, massage olive oil into kale leaves until kale turns dark green and softens. If the kale is not wilting enough, add a small amount of olive oil and keep massaging.
Add remainder of ingredients and toss. Taste and add salt, pepper, and lemon juice to taste. Will keep in the refrigerator for 1-2 days.
