Lentil and Kale Salad
Do you get enough protein? I’m sure many vegans and vegetarians can relate to this question. Next time you get that question just say beans…lots of beans! This recipe is a go-to that is not only easy to make, but checks protein off of your daily list. For our non-vegan and vegetarian friends out there, this salad will appease any carnivore due to its variety of ingredients and the satisfaction of a healthy serving of vegetables. Prepare this salad for the week, and keep in the fridge for an easy lunch or serve as a side dish to compliment any dinner plate.
Ingredients
1/2 Cup of dried lentils
1 Can of Chickpeas
1/2 Cup of Kidney Beans
1/2 Cup of Quinoa
1 Green Pepper
1 Jalapeño
1 Bunch of Parsley
Olive Oil
1 Bunch of Kale
Recipe
Cook the lentils, quinoa, and Kidney beans separately according to package instructions.
Meanwhile dice the pepper, jalapeño (remove seeds unless you would like the dish to be spicy), and the parsley.
Once the beans and the grain are cooked, rince with cold water and add to a large bowl.
Add the pepper, jalapeño, and parsley.
Toss with olive oil, and set aside.
Clean and remove stems of kale. Roughly chop.
Massage kale with olive oil and salt to taste.
Plate with your kale salad and your lentil salad.
