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KALE, CHICKPEA, AND FENNEL SALAD WITH ORANGE VINAIGRETTE

COMBINE KALE, CHICKPEAS, FENNEL, AND QUINOA IN A MEDIUM MIXING BOWL. ADD MINT AND PARMESAN, SAVING JUST A LITTLE BIT OF BOTH FOR GARNISH, AND TOSS GENTLY, JUST TO COMBINE. TRANSFER TO A PLATE OR BOWL, AND GARNISH WITH THE REMAINING PARMESAN AND MINT, PLUS FRESHLY GROUND PEPPER. IF YOU'RE PACKING LUNCH TO GO: COMBINE ALL INGREDIENTS EXCEPT THE VINAIGRETTE IN A LARGE AIRTIGHT CONTAINER; PACK THE VIN. . .

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Servings: 1

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 cup steamed kale

1/4 cup canned chickpeas, rinsed and drained

1 cup thinly shaved fennel (about 1/2 large bulb)

1 cup quinoa

2 tbs orange vinaigrette

1 oz shaved parmesan

5 mint leaves, finely chopped

freshly ground pepper

Preparation

1COMBINE KALE, CHICKPEAS, FENNEL, AND QUINOA IN A MEDIUM MIXING BOWL. ADD MINT AND PARMESAN, SAVING JUST A LITTLE BIT OF BOTH FOR GARNISH, AND TOSS GENTLY, JUST TO COMBINE. TRANSFER TO A PLATE OR BOWL, AND GARNISH WITH THE REMAINING PARMESAN AND MINT, PLUS FRESHLY GROUND PEPPER.

2IF YOU'RE PACKING LUNCH TO GO: COMBINE ALL INGREDIENTS EXCEPT THE VINAIGRETTE IN A LARGE AIRTIGHT CONTAINER; PACK THE VINAIGRETTE IN A SMALL CONTAINER SEPERATELY. REGRIGERATE UNTIL YOUR READY TO EAT AND POUR THE VINAIGRETTE OVER THE SALAD AT LUNCH TIME.

Additional Notes

DAY 2, WEEK 1

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