Kale tabbouleh with cucumber and corn

A different take on an all-time favorite! Feel free to adjust the quantities to suit your preferences: add more cucumbers and lemon, less corn, etc. Make your own rules and have fun!

Ingredients (serves 4-6)

- 1 small bunch kale, washed and de-stemmed

- 1 small red onion, minced

- 2 tomatoes, diced

- 1 garden (or 1/2 English) cucumber, diced

- 1 cup frozen corn, boiled and drained

- 1 Tablespoon hemp hearts

- 1 teaspoon chia seeds

- sea salt, to taste

- 1 teaspoon Arabic pepper

- 1 teaspoon sumac

- a handful fresh mint, chopped (or 1 teaspoon dry mint)

- 1/2 lemon - 1 lemon, juiced

- 3 Tablespoons extra virgin olive oil

Finely chop the kale and add it to a large bowl with the remaining ingredients. Toss gently to combine, taste and adjust the seasonings. Enjoy!