Lemon Kale Bean Salad
Serves 410 mins prep0 mins cook
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!
0 servings
What you need
Instructions
0 Make the dressing in a large bowl. Mix together the [wprm-ingredient text="1/4 tsp salt and pepper" uid="9"], [wprm-ingredient text="1 clove garlic" uid="10"] (minced) [wprm-ingredient text="1 tsp Dijon mustard" uid="11"], [wprm-ingredient text="1/4 cup olive oil" uid="12"], juice and zest from [wprm-ingredient text="1 lemon" uid="13"], and [wprm-ingredient text="1 tsp honey" uid="14"] until it's all well combined. 1 Prepare the kale by separating the stems from the [wprm-ingredient text="l" uid="7"]eaves and discarding the stems. Tear the kale leaves up until you have [wprm-ingredient text="3 cups kale" uid="7"]. Add the leaves to the large bowl of dressing and mix to coat the leaves. 2 Add the [wprm-ingredient text="30 oz chickpeas" uid="0"] (drained),[wprm-ingredient text="15 oz white beans" uid="1"] (drained), [wprm-ingredient text="1/3 cup pistachios" uid="2"] (chopped), [wprm-ingredient text="1/3 cup golden raisins" uid="3"], [wprm-ingredient text="1 cup banana peppers" uid="4"] (chopped), and [wprm-ingredient text="1/2 cup parmesan cheese" uid="8"] to the bowl with the kale and dressing. Toss and enjoy!View original recipe