INGREDIENTS
1 14 ounce can
Chickpeas
2 cloves
Garlic
2 cups
Grape tomatoes
1/2
Lemon, juice from
3 cups
Red cabbage
4 cups
Tuscan kale
1 tbsp
Balsamic vinegar
1/2 tbsp
Dijon mustard
1 tbsp
Honey
1/4 tsp
Pepper
1/4 tsp
Salt
4 tbsp
Olive oil
1/2 cup
Parmesan cheese