This refreshing Chickpea, Cucumber, and Kale Salad is served in hollowed-out tomato bowls for a unique presentation. It's a healthy and flavorful dish that's perfect for a light lunch or appetizer.
Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 cucumber, diced. 2 cups kale, chopped. 4 large tomatoes. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: In order to make tomato bowls, cut off the tops of the tomatoes and carefully scoop out the insides. You can use the tomato flesh another time. Put the chickpeas, diced cucumber, and chopped kale in a large bowl. To make the dressing, mix the olive oil, lemon juice, garlic powder, salt, and pepper in a different bowl using a whisk. Add the dressing to the chickpea, cucumber, and kale mix and toss to cover everything. Put some of the salad in each tomato bowl. Add some fresh basil leaves as a garnish. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Cooking by Charles