Kale Salad With Chickpeas Tomato and Feta
Ingredients
- 2 tablespoons nutritional yeast flakes
- Juice of ½ lemon
- 2 teaspoons olive oil
- ¼ teaspoon ground cumin
- Salt
- Pepper
- 2 cups kale leaves, stemmed and thinly sliced
- ⅔ cup canned chickpeas, rinsed and drained
- 4 medium campari tomatoes, cut into wedges
- 1 ounce crumbled feta
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