Thursday’s Tasty Throwdown: A Salad Even the Kids Will Love!

Note: I usually take the dry chickpeas (one regular sized bag) and soak them overnight. I then cook them according to the package directions (boiling them for about 45 minutes or until soft). Once they are cooked, I let them cool down and put them in the fridge to chill. If you are pressed for time (which I have been before), you can also use Organic canned chickpeas as well.

These are the steps that I use:

1. While the chickpeas are boiling, I cut up equal parts of tomato and kale, and about 1/4 cup of red onion.

2. I use about 3-4 cups of kale and set that in a bowl. I take about 1-2 teaspoons of salt and pour it over the kale. I then take a few cap fulls of the balsamic vinegar and lemon juice and pour that into the bowl as well. You want the kale to be wet and evenly coated, but not soaked. I let all of that sit and put it in the fridge for about an hour by itself.

3. Once the chickpeas are chilled, I combine them with the kale.

4. I then add the tomatoes, dried crandberries and seasonings to taste.

This salad tastes best when you have mixed everything together and have allowed it to sit and marinate in the fridge for about an hour or two. Once you’ve done that, you can taste it to see if you like it or prefer to add other seasonings to it. When I don’t get the “right” taste I’m looking for, I usually add more of the adobe, cajun spice and balsamic vinegar.

Here is what the finished product should resemble: