Sweet love of taste buds, this salad was delicious.
And on that note, I'll get on with it...
Lemon, Kale & Garbanzo Salad
2 tbls EVOO
1 tbls scallion, minced
1 15 oz. can of organic garbanzo [aka chickpeas] beans (be sure it is BPA free, I use Eden)
Large handful of kale, chopped
1/4 fresh parsley, chopped
Dash of rosemary (I used dried)
Dash of cumin
Dash of ground pepper
Pinch of sea salt
Small handful of raisins
1/2 of a lemon
In a large skillet, saute the scallion for a couple minutes in the EVOO on low heat. Add in the garbanzo beans and cook for a few minutes, slowly adding in the remaining ingredients over the course of about 5 minutes. Finish off with squeezing out the juice from half a lemon (be sure you've removed any seeds that may fall in).
And that's it ;) Quick, easy and fabulous. The rosemary is a nice complement to to the lemon and cumin.