Kale, Quinoa and Chickpea Salad

adapted from Foodie Crush

Yield:  6-8 servings

2 cups cooked quinoa

2 cups chopped kale, ribs removed

1 15-ounce can garbanzo beans, drained

5-6 clementine oranges, peeled and thinly sliced

1/3 cup chopped pistachios

1/3 cup pomegranate seeds


3 Tbsp olive oil

1 Tbsp pomegranate molasses

1 Tbsp fresh orange juice

1 garlic clove, crushed

2 tsp sumac, divided

1 tsp dried mint, crushed

1 tsp kosher salt

2-3 twists of fresh ground pepper

1/4 cup chopped fresh mint

Combine the cooked quinoa, garbanzo beans, chopped kale, orange slices, pistachios and the pomegranate seeds in a large salad bowl.

Prepare the vinaigrette by mixing the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and ground pepper in a small jar.  Shake well.

Dress the salad with the vinaigrette and toss to evenly coat.  Dust the salad with the remaining teaspoon of sumac and the freshly chopped mint.  Season the salad with salt and pepper to taste.

Serve immediately.  The salad may also be refrigerated.  It keeps well for two days.