[fusion_builder_container hundred_percent=”no” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ spacing=”” center_content=”no” hover_type=”none” link=”” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”left top” background_repeat=”no-repeat” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” padding=”” dimension_margin=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_text]

1 cup dry lentils                                              1 14-ounce can chickpeas , drained and rinsed

5 large leaves kale , chopped                         2 Tbsp yellow curry powder

1/2 tsp sea salt                                               3 Tbsp olive oil

1 Tbsp fresh lemon juice                                1 clove garlic , minced

1 navel orange , zested and peeled into sections

1/3 cup dried cranberries                               1/3 cup feta cheese

1/4 red onion, thinly sliced

 

Add lentils to a pot and cover with 2 inches of water. Cover and bring to a full boil. Reduce heat and simmer, covered, until lentils have softened, but are still al dente, about 10 to 15 minutes. Drain any excess water and transfer lentils to a mixing bowl.

Add the chickpeas and kale to the mixing bowl with the lentils.

In a small bowl mix curry powder, sea salt, olive oil, lemon juice, and garlic, and orange zest.   Add to chickpeas, kale and lentils and toss well until everything is well-combined.

Toss in the peeled orange, dried cranberries, feta, and red onion. Add sea salt to.

 

Tip:  if you don’t like the bite or raw red onions them cut them as needed and soak in a bowl of cold water for a min. of 15 mins then drain and add to salad.

[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This