KALE & CHICKPEA SLAW WITH LEMON FRUTTATO VINAIGRETTE
1 bunch of kale (whichever variety you prefer), washed, destemmed, chopped into thin strips
4-5 medium sized carrots, washed, peeled, and grated
2 (15oz) cans of chickpeas, drained and rinsed
1 white onion, julienned (thin strips)
1⁄4 cup Seasons Arbequina Grand Cru Super Premium Extra Virgin Olive Oil
1⁄2 cup Seasons Lemon Fruttato Whole Fruit Vinegar
11⁄2 TBSP Seasons Pink Himalayan Premium Salt
11⁄2 tsp Seasons Pepe e Aglio Black Pepper Blend
Combine all of the ingredients into a large bowl and stir until completely incorporated. Adjust seasoning to desired taste if necessary.
Great as a side dish, or by itself.