Kale, Chicory, and Chickpea Chopped Salad Recipe

Servings: 4
Prep: 15 minutes
Total: 25 minutes

¼ cup|60 ml red wine vinegar
6 tablespoons olive oil
1 teaspoon dried oregano
kosher salt and freshly ground black pepper, to taste
8 ounces|250 grams red cabbage, thinly sliced
3 ounces|8 grams pitted castelvetrano olives
2 tablespoons grated parmesan cheese
2 endive, thinly sliced
1 small bunch kale, stems removed and thinly sliced
½ head radicchio, thinly sliced
1 (15 ½-ounce|439 grams) can chickpeas, rinsed and drained

In a small bowl, whisk together the vinegar, olive oil, oregano, salt, and pepper. Add the remaining ingredients and toss to combine. Serve immediately.

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