Lemon Chickpea Kale Salad
1 can chickpeas *garbanzo beans, rinsed and drained
3-4 leaves kale, chopped *I like to take kale and while rinsing it under cold water squish and grind it up in my hands, gives it a less rigid consistency.
2 TBSP parsley, chopped
2 TBSP olive oil
1 clove garlic, chopped
1/2 lemon, juiced or 1 TBSP lemon juice *add more to taste
salt and pepper, to taste
Parmesan or Asiago cheese, grated to taste
In a bowl, combine chickpeas, kale, garlic, parsley, olive oil, and lemon juice. Add salt, pepper and cheese to taste. Toss everything together > mix well. *I like to take half of the salad and throw it in a food processor then stir it back in with the rest of the ingredients but that is totally optional. Cover bowl > refrigerate. Serve at room temperature or chilled.