Kale/Cabbage Salad

4 cups kale (approx. ½ bunch), de-stemmed and shredded

4 cups red cabbage, shredded

1 medium crown of broccoli, chopped into bite-size pieces

15 oz can of chickpeas, drained and rinsed

1/3 cup unsalted sunflower seeds

Dressing:
3 cloves garlic

1/2 cup nutritional yeast

1/4 cup coconut aminos (or soy sauce – if not going for GF)

1/3 cup apple cider vinegar

1/4 cup water

1/3cup extra-virgin olive oil

I put all of the dressing ingredients in the blender–but you could probably just whisk them all. For an easy lunch I think it would work to put this at the bottom of a mason jar followed by the beans and then the rest of the salad stuff. Otherwise just toss it all together and enjoy!

{http://www.eatingbirdfood.com/2013/03/kale-cabbage-goddess-salad/}

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