INGREDIENTS
1/2 cup
Carrot shreds
1/2 cup
Cherry tomatoes
1 15 ounce can
Chickpeas
2/3 cup
Cranberries, dried
1 cup
Edamame beans, cooked and cooled
1
Garlic clove
3/4 tsp
Italian herb blend, dried
3 tbsp
Meyer lemon, juice
1
Mint and basil, Fresh
4 cups
Tuscan kale
1/4 tsp
Kosher salt
4 tbsp
Olive oil, extra-virgin