Ingredients For the Dressing 1/4
cup Extra Virgin Olive Oil 1 Lemon (juiced, with pulp) 1 clove Garlic (finely
grated) 1/4 tsp Kosher Salt 1/8 tsp Black Pepper
For the Salad
1/2 bunch (or 2 cups) Kale
(finely chopped)
1 – 15oz can or 1.5 cups cooked
Garbanzo Beans (drained)
1 ripe Avocado (diced)
1/4 cup shelled Pistachios
(loosely chopped)
Instructions
In a medium-sized bowl, combine
the OLIVE OIL, LEMON, GARLIC, SALT, and PEPPER; whisk to combine.
To this, fold in the KALE with
your hands and massage it a few minutes until it’s very well-combined.
Gently fold in the CHICKPEAS,
AVOCADO, and PISTACHIOS; cover and refrigerate until ready to serve.
