Kale and Chickpea Salad with Lemon Dressing

Kale salad is easily one of our favorite dishes.  Both my girls enjoy this salad as well.  I like this recipe as it includes some extra protein with the chickpeas.  You could use canned chickpeas but if you want to cook your own dried chickpeas, I have included some directions below.

Ingredients

• kale
• chickpeas
• chopped favorite raw vegetables
• chopped basil
• avocado
• drizzle lemon, honey and olive oil
• salt and pepper

Directions

1. Combine all ingredients and let sit for 30 minutes in the fridge to allow the flavours to settle together.

Soaking and Cooking Beans or Peas  *I generally cook extra beans and freeze the remaining.   The method below will create approximately 4-5 cups of beans. Option 1-soaking then boiling (more environmental, slower)

1. In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans.  Add 6 cups fresh cold water to cleaned beans.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Option 2- boiling then boiling again (uses more electricity, quicker)

1. In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans. 
2. Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour  
3. Rinse beans  again and add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.