Kale and Broccoli Salad

1 C. kale ribs removed & chopped
4 cups broccoli florets
15 oz can drained and rinsed chickpeas
Half a red onion thinly sliced
1/4 c. thinly sliced basil
1/3 c. toasted pine nuts
1 minced garlic clove
2 tsp. dijon mustard
1 tsp. honey
1 T. grated lemon zest
1/4 c. lemon juice
6 T. extra virgin olive oil
salt & pepper to taste

Directions

1.  Steam the broccoli florets until tender, 6 to 7 minutes. Once cool, chop and combine with kale,     chickpeas, onions, basil and pine nuts.
2.  In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, shaking to emulsify. Season with salt and pepper.
3.  Drizzle broccoli mixture with dressing. Adjust seasoning and enjoy.