Lately at the farmers market we've been buying two huge bunches of kale - 2 for $5. My usual go-to dish is a version of this kale salad (I skip the bread crumbs). Seeking variety - and bombarded with kale recipes - I decided to try something different.
This kale tabbouleh recipe at Food52 was quick and delicious, although I couldn't help but make a few tweaks. I tossed in a can of No Salt Added chickpeas for an extra dose of protein (and because I just wanted chickpeas) and a couple of shakes of cracked red pepper flakes. The next day the flavors were still bright and made a lovely lunch.