Apple Chickpea Kale Salad With Mustard-Dill Dressing | VegNews

Ingredients

• For the salad:
•  
• 3 tablespoons olive oil, divided
• 2 small zucchini, diced 
• ½ small yellow onion, diced 
• 1 (16-ounce) can chickpeas, strained and rinsed 
• 1 bunch Tuscan kale, large stems removed and chopped fine 
• ½ teaspoon salt 
• 1 medium honeycrisp or similar apple, diced 
• ½ small red onion, sliced thin 
• For the dressing: 
• ¼ cup orange juice
• 1 tablespoon lemon juice 
• ¼ cup olive oil
• 2 tablespoons mustard 
• 1 teaspoon dried dill