Apple Chickpea Kale Salad With Mustard-Dill Dressing
A tangy mustardy, citrus, dill dressing takes this cool and crunchy salad to the next level.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Serving bowl
Ingredients
-
- 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
- ¼ cup orange juice
- 1 tablespoon lemon juice
- ¼ cup olive oil
- 2 tablespoons mustard
- 1 teaspoon dried dill
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