Lemon Kale Bean Salad
Serves 4
10 mins prep
10 mins total
After dozens of requests for more high-protein vegetarian recipes, I've perfected my go-to salad. Packed with protein and fiber, this lemon kale salad requires no cooking, but it is filled with various textures and sweet and tangy flavors. And it's great for meal prep because the kale holds up great throughout the week!
Salad
Dressing
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Make the dressing in a large bowl. Mix together the 1/4 tsp salt and pepper, 1 clove garlic (minced) 1 tsp Dijon mustard, 1/4 cup olive oil, juice and zest from 1 lemon, and 1 tsp honey until it's all well combined.
Prepare the kale by separating the stems from the leaves and discarding the stems. Tear the kale leaves up until you have 3 cups kale. Add the leaves to the large bowl of dressing and mix to coat the leaves.
Add the 30 oz chickpeas (drained),15 oz white beans (drained), 1/3 cup pistachios (chopped), 1/3 cup golden raisins, 1 cup banana peppers (chopped), and 1/2 cup parmesan cheese to the bowl with the kale and dressing. Toss and enjoy!
