Kale, Olive and Chickpea Salad

INGREDIENTS

1 16 ounce can

California Black Ripe Olives

1 15 ounce can

chickpeas, rinsed and drained

2 cups

kale, finely chopped

1/2 cup

thinly sliced red onion

1/4 cup

olive oil

2 tbsp

white wine vinegar

2 tbsp

lemon juice

2 tbsp

minced shallot

1 clove

garlic, minced

1 tsp

sugar

Salt and pepper,

1 tbsp

chopped fresh parsley

2 tbsp

grated Parmesan cheese (optional)