Curry Chickpea Salad

Ingredients

1 ½ cups shredded kale

1 teaspoon oil

1 Tablespoon onion, diced

1 Tablespoon carrot, shredded

1 Tablespoon green bell pepper, diced

½ teaspoon curry powder

½ cup cooked chickpeas (if using canned, make sure to rinse/drain)

1 Tablespoon coconut milk (from a can)

Place kale on a salad bowl and set aside.

In a small saucepan over medium high heat, cook onion, carrot, green pepper in oil until tender, about 5 minutes.

Add curry powder; stir for 1 minute, then add chickpeas and coconut milk. Stir and heat through, then spoon over kale and serve immediately.