Mediterranean Bean & Kale Salad

The perfect summer into fall/winter salad. The kale stands up well to the vinaigrette, making this a great salad to make and enjoy for days. 

Feel free to swap out whatever beans you prefer!

Mediterranean Bean and Kale Salad

1 15-oz can chickpeas, rinsed and drained
1 cup shelled edamame
1 cup finely chopped kale
½ cup diced cucumber
½ cup thinly sliced or shredded carrot
½ cup diced red onion
¼ cup raisins or craisins
4 oz crumbled feta
1 clove garlic, minced
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
½ teaspoon salt
½ teaspoon pepper
Fresh parsley (optional)

In a large bowl, combine the chickpeas, edamame, kale, cucumber, carrots, red onion, raisins or craisins, and feta. Toss well to combine.

In a small bowl combine the oil, vinegar, maple syrup, salt, and pepper, whisking well to fully incorporate. Pour over the bean mixture, and stir well to combine.

Can be served immediately, but tastes better if it sit for an hour or even overnight. Sprinkle with fresh parsley on top, if desired.

Serves 6-8 as a side, 4-6 a light meal.