FOLLOW ALONG WITH ME
| Prep Time | 10 minutes |
| Passive Time | 60 minutes |
| Servings |
servings
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Ingredients
- 4 cups kale, coarsely chopped
- 2 teaspoons lemon juice
- 1 15 ounce can chickpeas, drained and rinsed
- 1 small shallot, diced (approximately 1/8 cup)
- 1/4 cup sliced almonds
- 1/2 cup plain, dairy free yogurt (I use Kite Hill)
- 2 tablespoon Primal Kitchen Avocado Mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- pink Himalayan salt and pepper, to taste
- 1/8 cup fresh parsley, chopped optional for garnish
Ingredients
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Instructions
- Strip leaves from rinsed kale stems. Coarsely chop or tear apart. Add kale and lemon juice to a large bowl. Using your hands, massage the kale leaves to tenderize.
- Add chickpeas, shallots, almonds, and parsley to the bowl, set aside. In a small mixing bowl, combine mayo, yogurt, garlic powder, cumin, salt, and pepper. Stir until smooth. Fold the sauce into the salad until evenly coated. Place in the refrigerator to chill for at least one hour.
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