To make this salad ahead of time, pour the dressing into the bottom of a portable container, and arrange the kale and all the toppings (except for the chickpeas) on top without mixing. When you’re ready to eat, combine all the salad components with the dressing. Bring chickpeas in a separate container so they’ll stay crunchy, and toss them on at the last minute.
Whisk together olive oil, lemon zest, lemon juice, salt, and black pepper in a medium bowl. Add kale, and massage gently until kale is lightly wilted. Add cucumber, raspberries, strawberries, and bell pepper; toss well to coat. Arrange salad on a plate; top with Smoky Roasted Chickpeas and almonds.
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