Chopped Kale Greek Salad

Bahan-bahan (4 porsi)

• 1 large bunch (about 10 ounces) kale leaves, finely chopped
• 1 pint cherry or grape tomatoes, halved
• 1 cucumber, seeded and diced
• 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1/2 red onion, thinly sliced
• 2/3 cup Kalamata olives, pitted
• 2/3 cup crumbled feta cheese
• garlic parsley vinaigrette (see below)
• 1/2 cup olive oil
• 1/4 cup fresh parsley leaves, finely chopped
• 3 Tbsp . freshly-squeezed lemon juice
• 3 Tbsp . red wine vinegar
• 2 g arlic cloves, pressed (or finely chopped)
• 1 tsp . dried oregano
• 1/2 tsp . sugar
• 1/4 tsp . salt
• 1/4 tsp . black pepper