1 head curly kale, thick centre stem removed, finely sliced

1-540mL can of chickpeas, drained and rinsed

½ cup red onion, chopped

1 cup grape or cherry tomatoes, whole

1 cup cucumber, chopped in bit sized pieces

1 cup red, yellow and orange bell peppers, chopped in bit sized pieces

1/3 cup parsley, finely chopped

1 tbsp juice of a lemon

1 tbsp apple cider vinegar

2 tbsp extra virgin olive oil

1 tsp sea salt or Himalayan pink salt

-Combine vegetables and chickpeas in a large bowl.
-Add lemon juice, olive oil, apple cider vinegar and salt. Toss and serve!

Serves 6 – 8 as a side dish