1 tablespoon
n freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1/4 to 1/2 teaspoon sea salt (or to taste)
1/2 teaspoon ground turmeric
Dash cayenne pepper (or to taste)
1 packed cup kale, thinly sliced
One 15 oz can garbanzo beans, rinsed and drained
1 to 2 tablespoons red onion, finely diced
1/2 cup red bell pepper, diced
Directions
Place the lemon juice, olive oil, salt, turmeric and cayenne pepper in a medium sized bowl and mix well. Add sliced kale to the salad dressing and massage the dressing into the kale with your hands. (Warning: your hands may turn a little yellow. Just wash off with soap or use plastic gloves). Add garbanzo beans, red onion and red bell pepper and mix well. Serve or refrigerate until serving. This makes a great “make ahead” salad since none of the ingredients get soggy.
Per serving: 159 calories, 4.4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 6.8 g protein, 23.8 g carbohydrates and 5.0 g of fiber.
