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Chickpea Kale Greek Salad
5 from 36 votes

Chickpea Kale Greek Salad

This Chickpea Kale Greek Salad combines tender, massaged kale with crispy spiced chickpeas, juicy cherry tomatoes, creamy feta, and fresh cucumber. The black olives and parsley add depth and freshness. A simple lemon vinaigrette ties these Mediterranean flavors together, creating a hearty salad with a pleasant mix of textures and bright, savory notes. The crispy roasted chickpeas add a satisfying crunch that balances the tender kale and juicy vegetables.

Prep Time
10 mins
Cook Time
35 mins
Additional Time
10 mins
Servings: 4 people
Course: Salad
Cuisine: Mediterranean

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

    Cup of Yum
  1. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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. 
  5. Add the rest of the salad ingredients to the bowl - tomatoes, cheese, cucumber, olives, and parsley and mix well.
  6. To make the vinaigrette whisk together the juice, oil, salt, and pepper. Set aside. 
  7. 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.  
  8. 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.