Chickpea and Lacinato Salad with Pomegranate

Array
By | December 19, 2017

Ingredients

  • 2 medium gold beets, peeled and shredded
  • 6 tablespoons lemon juice, divided
  • Zest of 1 large lemon
  • 1 bunch lacinato kale, thinly sliced
  • 28 oz canned chickpeas, drained and rinsed
  • 1 bag pomegranate seeds, thawed
  • 1 cup sliced almonds, toasted
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon sea salt

Instructions

  1. 1. Put shredded beets into a smaller bowl with 3 tablespoons of lemon juice and lemon zest. Mix and set aside.
  2. 2. Place the thinly sliced kale into a large bowl. Add chickpeas, lemon-soaked beets, pomegranate seeds, and toasted almonds. Set aside.
  3. 3. In a small bowl, whisk 3 tablespoons lemon juice, olive oil, honey, and sea salt. Pour the dressing over the salad, and mix well. 

East End Food Co-op, 7516 Meade St., East End. 412.242.3598. eastendfood.coop.

Ingredients

  • 2 medium gold beets, peeled and shredded
  • 6 tablespoons lemon juice, divided
  • Zest of 1 large lemon
  • 1 bunch lacinato kale, thinly sliced
  • 28 oz canned chickpeas, drained and rinsed
  • 1 bag pomegranate seeds, thawed
  • 1 cup sliced almonds, toasted
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon sea salt
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