I have been on the hunt for a light and refreshing salad that won’t conflict with some of the overly-decadent flavored meals I have been making {see some of the delicious ones here}. So, when I came across this recipe from thestonesoup.com on my Pinterest Board, I got very inspired and decided to make an FH version. Let’s just say if you are on a ‘kale-kick’ like I am {Check my whole Pinterest board dedicated to Kale – yes, overboard!}, you are bound to love this delicious starter!

• 1 tablespoon sherry
• 3 tablespoons extra virgin olive oil
• 1/4 cup white wine vinegar
• salt and pepper to taste
• 3/4 can chickpeas (one standard can is 15 oz), drained
• fresh chopped kale (5 oz) or 1 stalk chopped
• 1.5 cups shaved parmesan cheese

Directions:

1. Combine sherry, vinegar, olive oil. Season with salt and pepper. Mix.
2. Pour liquid mixture onto chickpeas. Mix.
3. Pour dressing/chickpea mixture on to kale.
4. Sprinkle with cheese.
5. Mix well and Serve! (Love these Nambe Salad servers!)