Published: by Jen Wooster
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Mykale chickpea saladis a delightful mix of massaged kale,roasted chickpeas, and a zesty lemon dressing. This salad is no regular rabbit food – it's packed with flavorful feta, crunchy veggies, and a whole lot of sass. Get ready to fall in love with your greens again.
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I love akale salad recipearound here, and thisroasted chickpea kale saladis no different. Withsimpleingredientsandplant-based protein, it is filling enough to be amain dishbut also makes a lovelyside saladas part of a larger meal.
Jump to:
- 📖Why This Recipe Works
- 🧾Ingredient Notes
- ⏲️ How to Make Kale ChickpeaSalad
- 🥗What to Serve Chickpea Kale Salad
- Expert Tips
- 🌡️Storing Leftovers
- More Salad Recipes
- Frequently Asked Questions
- 📖 Recipe Card
- ⭐Reviews
📖Why This Recipe Works
Not quite a Greek kale salad, this is my version using inspiration from that region. I kept the lemon dressing light and sweet (thanks to sun-dried tomatoes) because we have salty elements from the olives and cheese.
The additional vegetables are bright and have a variety of textures. But the star iscrunchy chickpeas, they balance so well with the soft crumblingfeta cheese.
🧾Ingredient Notes
Kale-Curly kaleis used for its ruffled texture that holds the dressing well. Lacinato ordinosaur kalecan also be used.Baby kaleis milder in flavor but doesn't hold up as well once dressed.
Feta Cheese-You can skip the cheese or substitute goat cheese in a pinch.
Red Pepper -You can use jarred or roast your own bell peppers. Red peppers are in place of tomatoes. I use sun-dried tomatoes in the dressing so I wanted something colorful but different in the salad.
Olives- I use kalamata olives to add a briny bite or substitute green olives if preferred.
Cucumber - English cucumbers have few seeds and tender skin. No need to peel them.
Red Onion- Thin slices add crunch, sub shallot for milder flavor.
Chickpeas-AKAgarbanzo beans, use canned beans that have been drained or 2 cups of cooked beans.
Sun-Dried Tomatoes-You can use oil-packed or vacuum-sealed tomatoes.
⏲️ How to Make Kale ChickpeaSalad
Dry the drained chickpeas with a kitchen towel. Drizzle with olive and sprinkle with salt and pepper. Bake until golden brown, about 25 minutes. They will continue to crisp up as they cool.
Remove the stems from the washed kale. Chop intobite-sized pieces. If the kale is bitter you can massage it in a little dressing to soften.
To serve, add all the ingredients to alarge bowl.
Top with the dressing. Use tongs to toss.
🥗What to Serve Chickpea Kale Salad
You can eat this salad as is but consider these optional add-ins and variations:
- Swapping thecrispy chickpeasfor toasted pine nuts,sunflower seeds, or almonds
- Topping with sliced avocado, grilled chicken, flank steak or shrimp
- Try with a different salad dressing like my basil balsamic vinaigrette or my house salad dressing
Make it a meal by pairing it with a bowl of spicy pumpkin soup or roasted red pepper soup.
Expert Tips
- Roast the chickpeas while you prep the other ingredients for the fastest prep time.
- Massage the kale with dressing to soften the leaves.
- Ensure chickpeas are thoroughly dried before roasting for maximum crispiness.
- Make the lemon vinaigrette in advance to allow the flavors to meld together.
- If your tomatoes come packed in oil you can use that to roast the chickpeas for extra flavor.
🌡️Storing Leftovers
This salad is great formeal prep. Keep greens, veggies, cheese, androasted chickpeasseparate. Make the lemon dressing up to 5 days early and store it in a sealed container.
Greens stay fresh for 3-4 days, other veggies last 5-6 days. Assemble the salad right before serving for the best texture.
Store everything in the fridge except chickpeas; they're good atroom temperatureas long as they are in anairtight container.
More Salad Recipes
- Burrata Caprese Salad
- Sweet and Spicy Kale Apple Slaw
- Arugula Pear Salad with Blue Cheese and Pecans
- Strawberry Goat Cheese Salad with Candied Walnuts
Frequently Asked Questions
Can I use other greens instead of kale?
Yes, spinach or arugula work well as substitutes.
Can I make this a warm kale salad?
Yes! Saute the kale in olive for 2 to 3 minutes on low. Transfer to a bowl and add the warm chickpeas and remaining toppings. Drizzle with dressing.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with my food.
📖 Recipe Card
Mediterranean Kale and Chickpea Salad
Thiskale chickpea saladis taking notes from the Mediterranean withcrunchy chickpeas, saltyfeta cheese, sweet roasted peppers and a lemon dressing. This recipe is great for make ahead lunches.
Servings: 4
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
5 from 3 votes
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Ingredients
- 10 ounces curly kale
- 1 cup cucumber diced
- ½ cup feta cheese crumbled
- ⅓ cup roasted red pepper chopped
- ⅓ cup kalamata olives
- ⅓ cup red onion thinly sliced
Crispy Chickpeas
- 1 15- ounce can chickpeas
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
Lemon Dressing
- ¼ cup extra virgin olive oil
- ¼ cup sundried tomatoes minced
- 2 Tablespoons lemon juice
- 1 garlic clove minced
- 1 teaspoon dried oregano
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Wash and dry the kale. Remove the stems and cut into bite size pieces.
10 ounces curly kale
Combine all the chopped salad ingredients in a bowl, drizzle with the dressing. Top with the crispy chickpeas.
1 cup cucumber, ½ cup feta cheese, ⅓ cup roasted red pepper, ⅓ cup kalamata olives, ⅓ cup red onion
Crispy Chickpeas
Preheat oven to 425°F. Line a baking sheet with parchment paper. Pat chickpeas dry on a kitchen towel, removing skins. Toss chickpeas on baking sheet with olive oil and salt. Roast 20-30 mins until crispy golden brown.
1 15- ounce can chickpeas, 2 tablespoons olive oil, ½ teaspoon kosher salt
Lemon Dressing
Whisk all the ingredients together and season to taste with salt and pepper. You can also blend in a food processor or blender for a creamier consistancy.
¼ cup extra virgin olive oil, ¼ cup sundried tomatoes, 2 Tablespoons lemon juice, 1 garlic clove, 1 teaspoon dried oregano, ⅓ teaspoon salt, ¼ teaspoon black pepper, 10 ounces curly kale
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Notes
You can make the chickpeas and dressing in advance store separately.
Equipment
Nutrition
Calories: 405kcal | Carbs: 27g | Protein: 12g | Fat: 30g | Fiber: 10g | Sugar: 4g
Author: Jen Wooster
Course:: Lunch, Main Course, Salad
Cuisine: American
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