Kale, Chickpea and Tomato Salad (01.13.16)

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  • 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.

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