Chopped Kale Salad | Kenji's Cooking Show

This salad uses the Ranch dressing from this video here: • Ranch Dressing | Kenji...
Because kale is so hearty, you can make this salad even a day or two ahead and it'll come out crunchy and delicious. Perfect for a packed lunch.
I also use marinated chickpeas in it. To make them, open, drain, and rinse a can of chickpeas, then add a few tablespoons of extra-virgin olive oil, 2 tablespoons of vinegar (white wine, red wine, sherry, apple cider or a mix), some minced red onion, and some minced fresh herbs such as dill. Store the chickpeas in this mixture in the fridge at least overnight and up to a week before incorporating in the salad.