Mediterranean Chickpea and Kale Salad with Lemon-Dijon Dressing

Ingredients

• 1 large bunches curly kale chopped
• 1½ cups cooked chickpeas rinsed and drained
• 1 large yellow bell peppers chopped
• 1 medium cucumbers chopped
• 2 roma tomatoes chopped
• ½ small red onions chopped
• ½ cups chopped parsley
• ½ cups castelvetrano olives
• 1 large lemons juiced
• 2 tablespoons red wine vinegar
• 6 tablespoons extra virgin olive oil
• 1 clove garlic crushed
• 2 teaspoons dijon mustard
• ½ teaspoons sea salt