Blend the parsley, ½ cup oil, ⅓ cup walnuts, 1.5 lemons (zested and juiced), and 4 garlic cloves until creamy.
Put the chopped kale, sun-dried tomatoes, garbanzo beans, great northern beans, artichoke hearts, and white onion in a large bowl.
Add the creamy dressing and mix until everything is coated.
Add avocado if desired.
Serve and enjoy!
