Ingredients

For the dressing

• 1/4 cup Kemps cottage cheese
• 1 1/2 cups packed mixed herbs like parsley, cilantro, dill, basil, and tarragon
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 garlic clove
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 tablespoon white or red wine vinegar
• Zest and juice of one lemon

For the salad 

• 2 bunches kale, tough inner stems discarded and chopped into bite-size pieces
• 1 can chickpeas, drained and rinsed
• 1 small red onion, thinly sliced
• 2 cups raw or cooked sturdy vegetables like cauliflower, broccoli, Brussels sprouts, carrots, or beets, diced
• 1/2 cup crumbled feta

How to

Add all dressing ingredients to a food processor or high-powered blender and blend until smooth. Taste and adjust for seasoning if needed.

In a large bowl, toss together salad ingredients. Drizzle half of the dressing over salad and toss to mix, adding in more dressing if necessary. Portion out salads into prep containers and store in the fridge to eat throughout the week. Salad flavors will continue to meld in the fridge. Eat within a few days.

Other add-ins that hold up well in this salad are chopped nuts, sunflower seeds, and cooked and chopped bacon or chicken. Customize to your liking!