INGREDIENTS

  • 1 (16 oz.) can California Black Ripe Olives
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 2-3 cups kale, finely chopped
  • 1/2 cup thinly sliced red onion
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1-2 tablespoons chopped fresh parsley
  • 2-3 tablespoons grated Parmesan cheese (optional)

INSTRUCTIONS

  1. In a large bowl, toss together olives, chickpeas, kale and red onions.
  2. In a medium bowl, whisk together olive oil, vinegar, lemon juice, shallots, garlic and sugar. Season with salt and pepper, to taste.
  3. Pour desired amount of dressing over salad and toss to coat evenly. Add fresh parsley and toss again. Sprinkle with Parmesan cheese before serving, if desired.