3 tablespoons Meyer lemon juice
4 tablespoons extra-virgin olive oil
1 garlic clove, finely minced or crushed
3/4 teaspoon dried Italian herb blend
1/4 teaspoon kosher salt
4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
1 (15-ounce) can chickpeas, rinsed and drained
2/3 cup dried cranberries, such as Craisins, soaked in boiling water to hydrate
1 cup edamame beans, cooked and cooled
Mint
Basil
A few carrot shreds (if you have them, for color)
Garnish: Cherry Tomatoes