Kale And Chickpea Salad

• 2 Tablespoons Lemon Juice
• 4 Tablespoons Olive Oil
• 1/2 teaspoons Salt
• 2 teaspoons Lemon Zest
• 4 cups Kale, Center Rib Removed, Sliced In Thin Ribbons
• 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
• 1-1/2 cup Grape Tomatoes, Sliced In Halves
• 1/4 cups Sun-Dried Tomatoes, Chopped
• 1/2 cups Kalamata Olives, Chopped
• 2 Tablespoons Fresh Basil, Chopped
• 1 pinch Black Pepper To Taste

1. In the bottom of a large bowl, whisk together the lemon juice, olive oil, salt, and lemon zest until thick and emulsified.
2. Add in the ribboned kale and massage the kale with the dressing briefly to work the dressing into it.
3. Add the chickpeas, grape tomatoes, sun-dried tomatoes, olives, and basil. Toss until evenly distributed. Season to taste with black pepper.
4. Serve or store covered in the refrigerator for up to 3 days.

lemon juice, olive oil, salt, lemon zest, center, chickpeas, grape tomatoes, ubc, kalamata olives, fresh basil, black pepper

Taken from tastykitchen.com/recipes/salads/kale-and-chickpea-salad/ (may not work)