1. In a small bowl whisk together olive oil, vinegar, lemon juice, Dijon, garlic, pepper, salt, and half of dried parsley. Set aside.
2. Place kale in salad bowl. Top with sliced potatoes, green beans, chickpeas, and olives.
3. Garnish with remaining parsley, and lemon.
4. Serve dressing on the side.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.