Chickpea and tuscan kale salad with apples, Grana Padano shavings and mixed seeds
300 g chickpeas (precooked) 200 g Grana Padano 1 bunch of Tuscan kale leaves 1 garlic clove 1 apple 1/2 lemon juice mixed seeds extra virgin olive oil salt black pepper
Wash the kale and remove the stalks. Chop the leaves coarsely and cook in a pan with a drizzle of extra virgin olive oil and a clove of garlic. When soft, add salt and pepper to taste and remove from the heat.
Finely slice an apple and dress with the lemon juice.
In a bowl combine the chickpeas, Tuscan kale and the apple and add the Grana Padano shavings and the mixed seeds. Add a drizzle of extra virgin olive oil, salt and pepper, and mix well.