Kale Chickpea Salad

Name: Kale Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1/2 cup white wine vinegar; 1/4 cup extra virgin olive oil; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1/8 teaspoon course kosher salt; 1/8 teaspoon black pepper; 4 cups curly or lacinato kale (chopped); 1- 15 ounce can chickpeas (drained and rinsed); 1 1/2 cup diced english cucumber; 1 cup cooked quinoa; 1 red bell pepper (seeds removed, diced); 1/2 cup shredded carrots; 1/2 cup red onion (diced); 1/2 cup feta cheese (crumbled); 1/2 cup sunflower or pumpkin seeds; 6 mint leaves (finely shredded); fresh parsley (garnish)

Kale Chickpea Salad is an easy, light salad. It combines kale with vegetables, chickpeas, feta and quinoa. This makes a great meal-prep salad for weekly lunches or a side dish to your meals. You can bulk it up with shrimp, shredded chicken or tofu!

Prep15 min
Total15 min
Makes4 servings
Calories428

Ingredients

4 servings

Vinaigrette

1/2 cup white wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/8 teaspoon course kosher salt
1/8 teaspoon black pepper

Salad

4 cups curly or lacinato kale (chopped)
1- 15 ounce can chickpeas (drained and rinsed)
1 1/2 cup diced english cucumber
1 cup cooked quinoa
1 red bell pepper (seeds removed, diced)
1/2 cup shredded carrots
1/2 cup red onion (diced)
1/2 cup feta cheese (crumbled)
1/2 cup sunflower or pumpkin seeds
6 mint leaves (finely shredded)
fresh parsley (garnish)

Method

1
In a medium bowl or a mason jar add the white wine vinegar, olive oil, honey, mustard, salt and pepper and whisk until combined Set aside.
2
In a large bowl add the kale, chickpeas, cucumber, red bell pepper, carrots, red onion, feta cheese sunflower or pumpkin seeds and mint leave and gently mix.
3
Add the dressing to the salad and gently toss. Garnish with fresh parsley and serve.

Notes

Once prepared, this dressed salad can be store in the refrigerator for up to 3 days. Give the salad a good toss when you are ready to serve. If you massage the kale in a little dressing before placing into the salad bowl, it does help to break down the tough fibers, softening and tenderizing the kale and making it less chewy. I like using lacinato kale {dinosaur kale or Tuscan kale} or curly kale. It has a softer texture and a slightly sweeter, less bitter flavor than curly kale, making it ideal for raw salads. If you like your leaves to be more tender I suggest massaging them with olive oil or dressing. Some people might prefer a more traditional kale, and in you prefer a more traditional kale option, baby kale is another great choice since it’s milder, more delicate, and doesn’t require as much prep.