Name: High‑Protein Lentil & Kale Salad with Lime, Artichokes & Root Veggies
Yield: 8
Cuisine: Various
Ingredients: 2 large bunches (≈20 oz) Tuscan kale, stems removed and torn into ribbons; Kosher salt; 1/3 cup Raw almonds, coarsely chopped; 6 stalks Scallions, white and green parts separated; 8 cloves Garlic cloves, smashed; 3 strips Lime zest strips (about 3 inches total); 2 tablespoons Lime juice; 3 tablespoons Extra‑virgin olive oil; 2½ cups Black beluga or French green lentils, dry; 6 cups Low‑sodium vegetable broth; 3 cups Cooked chickpeas (canned, drained and rinsed); 2 tablespoons Cumin seeds; 1 teaspoon Crushed red pepper flakes; 5 oz Feta cheese, crumbled; ½ cup Castelvetrano olives, pitted; ½ cup Pimento‑stuffed olives, pitted; 1 cup Marinated artichoke hearts, drained and chopped; 1 medium (≈200 g) Sweet potato, peeled and diced ½‑size cubes; 1 cup Harukei turnip (Japanese turnip), peeled and diced; 2 tablespoons Fresh parsley, chopped (optional)

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