Prep time: 15 min
Cook time: 20 min


For the lemon vinaigrette:
3 tbsp. lemon juice, about 2 lemons, juiced
1 clove garlic, minced
¼ tsp. salt
1/8 tsp. pepper
¼ cup extra virgin olive oil
Maple syrup

For the kale salad:
10 oz fresh kale, about 8 cups
1 15-oz. can chickpeas, rinsed and drained
1 avocado, pitted and diced


For the lemon vinaigrette:
In a bowl, whisk together lemon juice, garlic, salt, and pepper.

Slowly drizzle in olive oil, whisking until creamy. Cover and refrigerate until ready to serve.

Add maple syrup to adjust the flavor.

For the kale salad:
Pour lemon vinaigrette over kale and firmly massage until kale begins to soften and all surfaces are coated.

Gently fold in the chickpeas and avocado; serve immediately.