Mediterranean Kale and Chickpea Salad
This roasted chickpea salad is taking notes from the Mediterranean with crunchy chickpeas, salty feta cheese, sweet roasted peppers and a lemon dressing. This recipe is great for make ahead lunches because the kale will hold up for several days.
Servings: 4
Calories: 405kcal
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
- 15 ounce canned 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.
- Combine all the chopped salad ingredients in a bowl, drizzle with the dressing. Top with the crispy chickpeas.
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.
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.
Notes
This salad is great for meal prep. Keep greens, veggies, cheese, and roasted chickpeas separate. Make the lemon dressing up to 5 days early and store it in a sealed container.
Storing Leftovers
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 at room temperature as long as they are in an airtight container.Leave a review or get more information on the recipe!
