Recipes for longevity

Green Mediterranean Chickpea Salad with Zesty Lemon Vinaigrette

- 

Serves: 4-6

4 kale leaves, ribs removed & finely chopped

1 tin chickpeas, drained & rinsed

1 small red onion, diced

1 large cucumber, diced

1 punnet cherry tomatoes, halved

Handful parsley, finely chopped

Handful crumbled feta cheese

½ cup sliced Kalamata olives

¼ cup toasted pine nuts, plus extra for garnish

Zesty Lemon Vinaigrette

¼ cup lemon juice

¼ cup extra-virgin olive oil

1 tsp Dijon mustard

1 tsp pure maple syrup or raw honey

1 small garlic clove, minced

Sea salt & pepper to taste

Massage finely chopped kale in a bowl until it softens. Add chickpeas, onion, cucumber, cherry tomatoes, parsley, feta, olives and pine nuts. Gently toss. Combine all vinaigrette dressing ingredients in a small bowl. Pour dressing over salad and toss. Transfer salad to a serving dish and top with extra pine nuts.