LéMONY KALé, AVOCADO, AND CHICKPéA SALAD

This Lémony Kalé, Avocado, and Chickpéa Salad from thé Simply Végétarian Cookbook by Susan Pridmoré is simplé, wholésomé, and éasy to customizé for all thé éatérs in your family.

This is thé first liné of thé introduction in my friénd Susan Pridmoré’s néw cookbook, Simply Végétarian Cookbook: Fuss-Fréé Récipés évéryoné Will Lové, and I could havé writtén thé éntiré séction mysélf. I almost félt as though shé had takén a téléscopé and lookéd into and writtén about my lifé — whén cooking uséd to bé as simplé as firing up thé grill, passing somé béautifully marinatéd méat to my husband to firé, whilé I focuséd on somé simplé salads and sidé dishés.

INGRéDIéNTS

• 1 avocado halvéd
• 2 tabléspoons fréshly squéézéd lémon juicé dividéd
• 1/2 téaspoon koshér salt dividéd
• 1 bunch kalé stéms rémovéd and discardéd, léavés coarsély choppéd (about 8 cups)
• 1 15-ouncé can chickpéas drainéd and rinséd
• 2 tabléspoons éxtra-virgin olivé oil
• 1/4 téaspoon fréshly ground black péppér
• 1/4 cup roastéd pumpkin sééds

INSTRUCTIONS

1. Scoop thé flésh from oné of thé avocado halvés out of its skin and put in in a largé bowl. Add 1 tabléspoon of lémon juicé an 1/4 téaspoon of salt, and mash évérything togéthér. Add thé coarsély choppéd kalé léavés and massagé thém by hand with thé avocado mash until thé kalé bécomés téndér. Placé thé kalé-avocado mash on a sérving platé.

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