This was an odd combination to start with, but ended up being pretty tasty! I had made "Lemony Garbanzo Beans" earlier in the day with a recipe from the Nutrition Action Health Newsletter. This recipe I will present first and then the kale salad.Lemony Garbanzo Beans
- Make the dressing with 2 Tbsp Lemon Juice, 2 Tbsp Tahini, and 2 Tbsp plain non-fat yogurt.
- Add herbs of your choosing. I used 2 tsp fresh chopped chives.
- The actual recipe called for 2 Tbsp of olive oil, but I left that out.
- Mix the dressing with a drained 15 oz can Garbanzo Beans
- Makes 3 servings
Kale Salad with Dressed Garbanzo Beans and Peach- Mix together in a big bowl and then serve:
- 1 serving of Lemony Garbanzo Beans
- 1.5 cups kale, cut in smaller than bite-size pieces
- 1 peach, cut up with skin left on
- 1 Tbsp of Cindy's Kitchen Pomegranate Vinaigrette (oil-free)
- Top with 2 Tbsp of chopped fine toasted, no salt almonds
Rated a 4.59 on the Kale Scale.
