Lemon Kale Bean Salad

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!