Ingredients
- FOR DRESSING:
- 1 tbsp balsamic honey mustard
- 2 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- FOR SALAD:
- 1/2 cup brown lentils
- 150g baby kale or super kale
- 1 can chickpeas,rinsed and drained
- 1 avocado flesh cubed
- 1/3 cup dried cherry tomatoes,drained
- 1/4 cup frsh basil,chopped
- salt and pepper to taste
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Kale,lentil and chickpea salad
Time: 10 minutes prep, 10 minutes cook
Servings: 6 people
Directions
- DRESSING:
- Place all ingredients in a small bowl and whisk to combine.
- Salad:
- Put lentils in a small saucepan,cover with cold water and bring to a boil.
- Reduce heat and simmer for 20 mins or until the lentils are tender but not mushy.Drain well and set aside to cool
- Place kale in a large bowl.
- Add the cooled lentils along with the chickpeas and remaining salad ingredients.
- Pour over the dressing,season to taste toss well and arrange on a serving platter ready to erve.
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