Kale & Garbanzo Bean Salad

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Ingredients:

·     Kale, curly, torn from stems and tough veins  Then massage and marinate in the olive oil for hours, usually overnight.  Yes, I said massage.  It actually helps to rub the kale between your hands for a few minutes so that it softens and wilts.  This takes away the bitterness and makes it so much better.  The marinating in oil helps with this, too.

·     ½ cup canned garbanzo beans  I rinse them using a colander under water and drain, a can lasts me about 3 days. (Marlo doesn’t like beans very much).

·     ¼ cup salsa verde.  Here’s the link to the recipe we used featuring my sister and her husband’s tomatillos.

·     ¼ cup pickled onions   My daughter-in-law, Justine, gave me this recipe and it is delicious and beautiful.

·     ¼ cup quinoa, cooked   I use ½ cup for Marlo, they are so cute with the curly tails.

·     1 tbsp olive oil

 

I put everything into a large soup bowl and drizzle with olive oil.  Yes, that is in addition to the oil I used to marinate the kale.  My current favorite is California Olive Ranch and I get it at Target.