If you have a slice of whole grain bread with the salad, you will have a complete protein. The kale is packed with calcium and beta carotene, garbanzos are a protein source, add fiber, and even a little calcium, and the ginger and garbanzos help with an upset stomach.

Serves 4

• 1 20 oz. can of garbanzo beans
• 1/2 of medium red onion
• 1bunch kale, swiss chard, or spinach
• 1 large clove of garlic
• 3 Tablespoons olive oil
• Fresh rosemary
• 1 Tablespoon fresh parsley
• 2 teaspoons red vinegar
• 2 Tablespoons orange juice
• 1 Tablespoon grated ginger, saute with garlic (optional, but good for nausea)
• 2 Tablespoons toasted walnuts or pine nuts

Drain and rinse the garbanzos. Slice the garlic very thin, and saute in one tablespoon of the olive oil until just beginning to brown. Add the sprig of rosemary, and stir for one minute. Remove rosemary. Add rinsed greens, and cook until wilted, adding salt and pepper to taste. If you use kale, you may want to cook a few minutes longer than chard or spinach. Set the greens in a colander to drain any excess liquid, but do not squeeze, or you will lose too many vitamins. Slice the red onion farely thin, and combine all the ingredients. Season to taste with salt and freshly ground pepper.