Ingredients
- 1 bunch of blue scotch kale
- 1 can of chickpeas
- 1 cup of quinoa
- 2 cloves pickled garlic, chopped
- 10 green olives, chopped
- feta cheese
Dressing
3 Tbsp olive oil
3 Tbsp white wine vinegar
2 Tbsp honey
1 Tbsp lemon juice
salt and pepper
Instructions:
Cook quinoa according to package directions. Cut blue scotch kale into strips, wash, and dry using a salad spinner. Transfer blue scotch kale into a large salad bowl. Top with chickpeas, quinoa, pickled garlic, olives, and feta cheese. Mix dressing ingredients together in a bowl, pour onto of the kale salad, and toss.
