Chickpea Kale Greek Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Additional Time
10 mins
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Servings
4 people
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Course
Salad
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Cuisine
Mediterranean
Chickpea Kale Greek Salad
Description
The Chickpea Kale Greek Salad brings together kale leaves softened by massaging with olive oil and salt to reduce bitterness, combined with a mix of fresh vegetables and feta cheese. Roasted chickpeas seasoned with cumin, paprika, cayenne, and salt provide a crunchy contrast. A lemon vinaigrette dressing adds a touch of acidity that brightens the salad and complements the Mediterranean ingredients. The kale forms a hearty green base that stands up well to the mix-ins and dressing.
To prepare, chickpeas are tossed in olive oil and spices, then baked until crispy, enhancing their texture and flavor. The kale is massaged with olive oil and salt to soften it before mixing with the tomatoes, cucumber, olives, feta, and parsley. The lemon vinaigrette can be drizzled over the salad just before serving to keep the kale fresh and the flavors vibrant.
This salad works well as a light main dish or a side, especially when looking for a satisfying vegetarian option with fresh, layered flavors and contrasting textures.
For best results, make sure to dry the chickpeas thoroughly before roasting to achieve maximum crispiness, and massage the kale well to mellow its flavor. Leftovers can be stored, but adding dressing just before serving will help maintain the salad’s texture.
Ingredients
Kale Greek Salad
- 1 bunch kale cleaned and trimmed
- 1/2 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1 pint cherry tomato halved
- 3/4 cup feta cheese
- 1 large English cucumber diced
- 6.5 oz black olive sliced
- 1/3 cup parsley fresh, minced
- 1/2 lemon juiced
Chickpeas
- 1 can chickpea rinsed and dried
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
Simple Lemon Vinaigrette
- 1/4 cup lemon juice fresh squeezed
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
Instructions
- Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
- Mix all of the spices for chickpeas in a small bowl. Add olive oil to chickpeas and mix before sprinkling on spices and stirring well. Add them to baking sheet and spread into a single layer.
- Bake for 30-35 minutes until crispy - check at 15-20 minutes to make sure they're not burning and give the tray a little shake. Let cool for 10 minutes.
- Meanwhile, add trimmed kale to a large bowl and drizzle 1/2 - 1 tablespoon of olive oil and sprinkle 1/4 teaspoon kosher salt. With both your hands, massage oil and salt into kale until all is well combined and kale begins to soften. This will release some of the bitterness of the kale.
- Add the rest of the salad ingredients to the bowl - tomatoes, cheese, cucumber, olives, and parsley and mix well.
- To make the vinaigrette whisk together the juice, oil, salt, and pepper. Set aside.
- Now you can choose to just add juice from 1/2 a lemon to the bowl and mix, or add some of the vinaigrette to taste, and then mix.
- Top with crispy cooled chickpeas before serving and enjoy!
Notes
- Massage the kale thoroughly with oil and salt to soften its texture and reduce bitterness.
- Dry chickpeas well by rinsing and patting completely dry, including removing skins, for a crispier roast.
- Check chickpeas halfway through baking to prevent burning and ensure even roasting.
User Reviews
Overall Rating
5
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