Kale a palooza Salad with Garbanzos Persimmons Tuna and Tomatoes recipes

Ingredients

• 1 (15- or 16-ounce) can garbanzo beans, rinsed and drained
• 1 (5-ounce) can Tonno solid light tuna in olive oil (you will use the oil)
• 3 tablespoons red onion, sliced paper thin and finely minced
• 6 leaves Lacinato kale (aka Dinosaur, Cavolo Nero or Tuscan), stems removed and leaves cut in a chiffonade
• 2 firm Fuyu persimmons, skinned and diced
• Handful of grape tomatoes, quartered
• 4-5 radishes, finely diced
• 1 garlic clove, crushed
• 1 lemon (you will use 1 teaspoon zest and 3 tablespoons juice from it)
• 3 tablespoons olive oil
• 3 tablespoons fresh basil cut in a chiffonade
• 3 tablespoons fresh mint cut in a chiffonade
• freshly ground pepper
• ground ginger
• dry mustard
• dried oregano
• dried thyme
• kosher salt

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