Makes 4-6 Servings
1 (15.5-ounce) can chickpeas, drained and rinsed
1/4 cup mayonnaise
1/2 tablespoon lemon juice
1/2 tablespoon salt
1/2 tablespoon black pepper
1 teaspoon dried oregano
1 teaspoon dried dill
1/2 bunch kale, stems removed and roughly chopped
1 tablespoon olive oil
- In a large mixing bowl, smash chickpeas with fork until nice and mashed up. Combine chickpeas, mayonnaise, lemon juice, salt, pepper, oregano and dill.
- In another mixing bowl, add chopped kale, olive oil and one pinch of salt. Toss all together and put on a plate.
- Top kale with chickpea salad and serve.