Lemon & Fennel Chickpea Salad
Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt
Lemon & Fennel Chickpea Salad
Ingredients
- 29 ounce canned organic chickpeas (BPA free lining)
- 2 cups curly kale, chopped
- 1/4 cup herbed olive oil
- Juice of 1 lemon
- Zest from 1 lemon
- 1 garlic clove, minced
- 1/4 cup chopped fennel leaves
- Salt & pepper to taste
Directions
- Drain and rinse the chickpeas and set aside. Massage the kale with a little bit of olive oil and salt until it softens and turns a deeper shade of green.
- Whisk together the lemon juice, olive oil and lemon zest in a mixing bowl. Stir in the garlic, fennel leaves and add salt and pepper to taste.
- Add the chickpeas and kale to the mixing bowl and stir until both are coated with the lemon dressing.
- Take a deep breath and enjoy! Store in an air tight container in the refrigerator.
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