Kale Greek Salad

Vegan, gluten-free, oil-free

Serves about 8 as a side


1 large bunch kale

1 hothouse cucumber

8 oz. cherry tomatoes

1/2 small red onion

1 red bell pepper (fresh or roasted)

15 oz. can garbanzo beans

Optional: olives, pepperoncini, artichoke hearts, tofu feta

{For the dressing}

3 Tbsp. red wine vinegar

Juice from 1/2 lemon

1 1/2 tsp. dried oregano

1/4 tsp. salt


Tear kale into small pieces, stems removed. Add to a large bowl and lightly massage.

In a small bowl, combine dressing ingredients and stir to combine.

Pour dressing over kale, mix well to combine, and set aside to marinate.

Meanwhile, dice cucumber, bell pepper, thinly slice onion, and halve cherry tomatoes. Add to bowl.

Rinse and drain beans and add to salad. Toss to combine.

Taste and adjust seasoning if necessary - more lemon, vinegar, salt, etc. (I usually like a little extra vinegar.)

Can serve immediately, or refrigerate to let flavors develop even further.

From thegardengrazer.com