Kale and Bean Salad

Kale and Bean Salad

Kale and Bean Salad

Organic Ingredients:

  • 3 Tbsp Lemon Juice about 2 lemons, juiced
  • 1 clove Garlic minced
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 1 large carrot shredded
  • 1 cucumber diced
  • ½ cup of cooked quinoa
  • Monk Fruit optional
  • 6 oz Fresh Kale (your choice) about 4 cups rinsed and chopped into bite sized pieces
  • 1 15 oz can Chickpeas rinsed and drained –reduced sodium and BPA free


  1. In a bowl, whisk together Lemon Juice, Garlic, Salt, and Pepper.

  2. Slowly drizzle in Olive Oil, whisking until creamy. Cover and refrigerate until ready to serve.

  3. **NOTE: If the vinaigrette is too lemony for your liking, add small amounts of Monk Fruit to adjust the flavor.

  4. Pour lemon vinaigrette over Kale and firmly massage until kale begins to soften and all surfaces are coated.

  5. Gently fold in the Carrots, Cucumbers, Quinoa and Chickpeas. Serve immediately.

This makes four 1 cup servings. Great as a prepared snack on the go. Bisphenol A, BPA, is a synthetic estrogen found in the epoxy coatings of food cans and plastic that has been linked to many health problems.


Recipe by Living Health