1 bunch Kale
1 can (19 oz.) chick peas, drained and rinsed
2 green onions, chopped
¼ cup vegetable oil/ vegetable oil/ sunflower oil
3 Tbsp. lemon juice
¼ tsp. dried thyme
½ tsp. dry mustard
1 clove garlic, finely chopped
½ tsp. salt
¼ tsp. pepper
Place a large pot of water on to boil. Cut the stem from the kale. Wash and remove the seam or stalk. Cut the kale into bite-size pieces. Stir the kale into boiling water. Stir kale and drain immediately and spread on a cookie sheet to cool. In a large bowl, combine the kale, chickpeas and green onions. Whisk together the vegetable oil, lemon, thyme, mustard, garlic, salt and pepper. Pour the dressing over the salad and toss gently to mix. Serve at room temperature.
