Tomorrow marks exactly two weeks before my students come back to school for the 2012-2013 school year. Because of this looming date, I spent most of the day planning, researching lesson and classroom ideas, and shopping for random essentials (you would be amazed how hard it is to find plain rubber duckies in bulk). By the time I got home, my mind was inundated with school related info but my body was ready to chow down. I took a look at what I had and decided on this quick and easy salad!
Having so few ingredients made preparing this salad a cinch, and the lack of added oil makes it a healthy choice for a quick meal. Rinse, chop, squeeze, and eat – that’s it! =)
- 1 can of low sodium chickpeas (you can use fresh as well)
- 2-3 large kale leaves
- ½ yellow onion
- 1 lemon
- 1 lime
- 1 tsp cumin
- Sea salt to taste
- Rinse chickpeas off in a colander - set aside to drain
- Slice onion into thin strips, about and inch long (I cut mine into semicircles and then cut each of those in half) and throw in a large bowl
- Rinse kale. Remove large stems. Stacking the pieces of leaves on top of one another, chiffonade the kale (roll leaves into a cigar shape and cut into thin slices - they will look like pretty green ribbons). Add kale to the bowl.
- Add drained chickpeas and cumin.
- Juice the lemon and lime on top of your salad and add salt to taste. Mix well and enjoy!
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