Kale Feta Salad

In a large bowl, combine the olive oil, lemon juice, mustard, oregano, salt, and pepper. Stir well to mix. 2. Remove the tough center stems from the kale. (Save the stems for green juice or veggie stock later!) Roughly chop the tender kale leaves into bite-sized pieces, then add them to the bowl of dressing. Use your hands to briefly massage the dressing into the kale. This will help them soften up and reduce their bitter flavor. 3. Next add in the red onion, tomatoes, and cucumber. Stir well so the veggies are evenly coated in the dressing. Then add in the drained garbanzo beans and feta and stir again. 4. Give the salad a taste and adjust any seasoning as needed. You can add a pinch of salt or extra lemon juice for a tangy flavor. Serve right away, or transfer to an airtight container and store it in the fridge for up to 4 days. (Kale won't become soggy the way other lettuce does.) 5. prep20 mins 6. cook10 mins 7. total30 mins