Date Kale Salad

Clean and dry the kale, debone it, and then chop into bite sized pieces. I most often just do this by tearing it with my hands.

Make the dressing by heating 3 tablespoons of oil in a medium saute pan over medium heat. Once hot, add in the onion and saute for about 5 minutes. Add in the garlic, salt and maple syrup (if using a date, leave it out and add it into the blender whole) and cook for an additional 2 minutes.

Transfer the onion mixture to a blender, add in the balsamic vinegar (as well as the date if using), and blend until mostly smooth.

Add the chopped kale to a large bowl, pour the dressing over top, and massage the dressing into the kale. Massage for a couple of minutes until all of the kale is coated with the dressing and a rich dark green color. Do not skip the massage! It makes the kale much softer and a lot tastier.

Add the remaining ingredients (cabbage, sliced dates, nuts, and chickpeas) and toss to combine. Serve and ENJOY!

If desired, you could also simply drain and rinse the chickpeas and add them to the salad without roasting them. I love them roasted in this recipe but often eat them on salads straight from the can.