• In a large pot of salted boiling water, cook the 8 oz Banza chickpea pasta according to the package directions. Drain (save liquid for other uses) and set aside to cool down.
• While pasta is cooking and cooling, you can make the salad and dressing.

Salad Instructions

• While pasta is cooking and cooling, add the rest of the salad ingredients to a large bowl: 1 English cucumber, 15 cherry tomatoes, 1 medium red onion, 1 cup basil leaves, 1/2 cup fresh parsley, 1/2 cup lemon balm , 1/2 cup feta, and 1/4 pound Kalamata olives and the cooled pasta.
• Add the salad dressing to the vegetable salad and pasta and stir gently to blend well.

Blender Method Instructions for Salad Dressing

• In a small blender, chop 2 cloves garlic followed by the 1 lemon (chopped or as zest and juice).
• Add roughly chopped fresh herbs: 1/4 cup fresh dill, 1 Tbsp fresh oregano and process.
• Add 1/4 cup sour cream, 1/2 cup feta, 1 tsp balsamic vinegar, and 1/4 cup olive oil, and whiz until well blended and creamy.

Food Processor Instructions for Salad Dressing

• We like the mini food processor best for mincing garlic, (or use a large food processor and pre-mince the garlic).
• Chop 2 cloves garlic (whole or pre-minced) followed by the 1 lemon (chopped or as zest and juice), followed by roughly chopped fresh herbs: 1/4 cup fresh dill, 1 Tbsp fresh oregano and process.
• Next blend add the 1/4 cup sour cream, 1/2 cup feta, 1 tsp balsamic vinegar, and 1/4 cup olive oil, and whiz to blend.
• With the processor running, slowly add the olive oil until combined and smooth.

Serve It Up

• Place ~2 cups of chopped kale onto a plate or large salad bowl.
• Ladle 1/4 of the salad per plate to the bed of kale.
• Top with toasted pine nuts.