Updated: May 5
This salad offers lots of protein and low glycemic carbohydrates which help ensure satiety and steady energy levels.
Yields 4 portions.
4 cups kale
1 can chickpeas, strained
3/4 cup cooked quinoa
1/4 cup toasted sliced almonds
1/4 cup dried cranberries
1/4 cup crumbled feta (optional)
Juice of 1 lemon
1 bunch of green onions, chopped (optional)
Ground pepper to taste
2 tablespoons evoo and 1/4 teaspoon of salt for the kale marinade.
Method (see how in my story highlights)
Chop and marinate the kale.
When the kale is ready, add all the ingredients in a large bowl and mix well. Enjoy!