Kale Crunch Salad

• active time: 10 minutes
• total time: 10 minutes

Ingredients

1 bunch kale, torn into small pieces, stems removed

1 can chickpeas, drained

1 can white beans, drained

1 cup canned artichoke hearts

2/3 cup sun-dried tomatoes

1 cup parmesan cheese

Zest of 1 lemon

Juice of 1 lemon

1 clove garlic, grated

1 tbsp apple cider vinegar

1 tsp dijon mustard

1 tsp black pepper

1/2-2/3 cup olive oil

2 tbsp olive oil

1 clove garlic, grated

1/2 cup panko

Salt, to taste

Directions

In a pan over medium heat, add olive oil, grated garlic, and panko. Stir constantly until golden brown. Remove and let cool.

In a small bowl or jar, combine lemon zest and juice, garlic, apple cider vinegar, dijon, black pepper, and olive oil. Shake or whisk well.

Massage kale with some olive oil to help soften up the leaves.

In a large mixing bowl, combine massaged kale, chickpeas, white beans, artichokes, sun-dried tomatoes, and parmesan cheese.

Drizzle the dressing on top and toss well.

Just before serving, sprinkle with garlic panko crumbs and serve.