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Kale Chickpea Salad

Kale Chickpea Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 bunch curly kale, tough ribs removed, torn into bite-size pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ½ small red onion, thinly sliced
  • ½ English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup crumbled feta cheese
  • ¼ cup roasted salted sunflower seeds
  • 4 tbsp extra-virgin olive oil, divided
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Method
 

  1. Place kale in a large bowl, drizzle with 1 tbsp olive oil and a pinch of salt, and massage with hands for about 2 minutes until tender.
  2. Whisk together remaining 3 tbsp olive oil, lemon juice, Dijon mustard, garlic, and black pepper until smooth, about 30 seconds.
  3. Add chickpeas, cucumber, tomatoes, and onion to the kale; pour dressing over and toss for 1 minute until evenly coated.
  4. Top with crumbled feta and sunflower seeds, then serve immediately.

Notes

Use curly kale for the best texture, and feel free to add any extra vegetables you have on hand, like bell pepper or shredded carrot.