Rice and Garbanzo Bean Salad with Kale
This nutrient-dense vegan salad is even better on the second day after the kale has softened from
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Citrus press
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Pepper mill
Ingredients
- 4 cups cooked brown jasmine rice
- 1½ cups cooked garbanzo beans rinsed and drained
- 2 cups chopped kale
- 2 large carrots diced
- 4 green onions chopped
- ¼ cups fresh basil thinly sliced
- ¼ cups extra virgin olive oil
- 1 lemons juiced
- 1 teaspoon Herbamare
- freshly ground black pepper
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