Kale, Chickpea and Tomato Salad (01.13.16)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 1 pound curly kale, stemmed and coarsely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon toasted sesame oil
  • 1 garlic clove, minced
  • 1 (14-ounce) can no salt added chickpeas, rinsed and drained
  • 1 large tomato, chopped
  • 1/2 cup red onion, chopped
  • 1/4 cup pumpkin seeds
  • No Salt Seasoning and Pepper, to taste

Massage kale with olive oil and no salt seasoning in a large bowl, about 2 minutes. Combine juice, mustard, sesame oil, garlic, no salt seasoning and pepper in a small bowl. Add juice mixture, chickpeas, tomatoes and onion to softened kale; toss well. Top with pumpkin seeds.