Tri-Colour Quinoa, Kale, and Chickpea Salad

Tri-Colour Quinoa, Kale, and Chickpea Salad

Ingredients

• 2 cups dried chickpeas cooked per package instructions or 1 28oz can, drained
• 2 cups dried organic, non-GMO Tri-Colour quinoa, cooked per package instructions.
• 2 bunches of curly kale, removed from ribs and sliced into thin strips
• 2 each medium red, yellow and orange pepper, diced small
• 6 green onions, finely diced (white and green parts)
• ½ cup olive oil +1 tsp
• 2 lemons, juiced
• 2 cloves garlic, minced
• 2 tsp Himalayan pink salt
• 2 tsp ground black pepper

Instructions

Salad Dressing:

In a measuring cup, stir together ½ cup of olive oil, lemon juice, minced garlic and salt and pepper, set aside.

Salad:

Place kale strips in a large mixing bowl, drizzle with 1 tsp of olive oil. Using your hands, work the olive oil into the kale; this will soften the kale. Let sit for 5 minutes.
Add in cooled chickpeas, cooled quinoa, peppers and green onions, pour on the dressing, mix to combine all ingredients.

Let sit for 15 minutes for flavours to combine, adjust for seasoning.

Optional additions: pumpkin seeds, feta or dried goji berries