Recipe: Kale, Cranberry, Chickpea, Edamame Salad (aka Better than Trader Joe’s Kale Salad)


  • 3 tablespoons Meyer lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely minced or crushed
  • ¾ teaspoon dried Italian herb blend
  • ¼ teaspoon kosher salt
  • 4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • + 6 more ingredients
    • 2/3 cup dried cranberries, such as Craisins, soaked in boiling water to hydrate
    • 1 cup edamame beans, cooked and cooled
    • Mint
    • Basil
    • A few carrot shreds (if you have them, for color)
    • Garnish: Cherry Tomatoes

1. Add all dressing ingredients to a large salad bowl and whisk until combined. 2. Into the bowl throw the kale (which you have cut into a chiffonade size), chickpeas, cranberries and edamame. Mince a handful of mint and a handful of basil leaves and toss them in, along with some carrot shreds, ...

View full recipe at SpringPad


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