Name: Kale Greek Salad with Marinated Chickpeas
Prep time: 25 min
Total time: 25 min
Ingredients: 15 oz. can garbanzo beans; 1 small bunch kale; 1 cucumber; 6 oz. cherry tomatoes; 1/2 small red onion; 1 red bell pepper (or 1-2 roasted bell peppers from a jar); Optional: kalamata olives, pepperoncini, artichoke hearts, vegan feta, fresh herbs; Juice from 1 lemon (about 3 Tbsp.); 2 1/2 Tbsp. red wine vinegar; 1 1/2 tsp. dried oregano; 1/2 tsp. garlic powder (or 1 fresh garlic clove, minced); 1/4 tsp. salt (more/less as desired)

Fresh & healthy Kale Greek-inspired Salad with marinated chickpeas! Flavorful, packed with plant-based nutrients, and wonderful for prepared lunches. (Vegan, gluten-free, oil-free)

Plate of vegan kale Greek salad with marinated chickpeas

This fresh & healthy Greek-inspired Kale Salad is bursting with plant goodness! It feels so hearty and also holds up well in the fridge for leftovers. (Plus it’s great choice for meal prep or make-ahead lunches.)

There’s a nice protein boost from the garbanzo beans and you could sprinkle hemp hearts or other seeds on top as well if desired.

Bowl of marinated chickpeas in lemon-vinegar dressing

The marinade/dressing is simple, yet full of classic Greek-style flavor. I love the tangy, zingy combination of red wine vinegar and lemon juice.

Feel free to swap out the fresh red bell pepper for jarred roasted bell pepper. Or add kalamata olives, artichokes, or vegan feta. (Violife brand makes a block of vegan feta you can crumble.) Hope you enjoy as much as we do!

Bowl of Kale Greek Salad with marinated chickpeas

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5 from 3 votes

Kale Greek Salad with Marinated Chickpeas

Fresh & healthy Kale Greek-inspired Salad with tangy marinated chickpeas! Wonderful for packed lunches and make-ahead meals.

AuthorKaitlin – The Garden Grazer

Prep Time25 mins

Total Time25 mins

CategoryMain Dish, Salad, Side Dish

CuisineGluten-Free, Oil-Free, Vegan

Servings4 large bowls (or 8 as a side dish)

Ingredients

US Customary – Metric

15 oz. can garbanzo beans
1 small bunch kale
1 cucumber
6 oz. cherry tomatoes
1/2 small red onion
1 red bell pepper (or 1-2 roasted bell peppers from a jar)
Optional: kalamata olives, pepperoncini, artichoke hearts, vegan feta, fresh herbs

For the lemon-vinegar dressing:

Juice from 1 lemon (about 3 Tbsp.)
2 1/2 Tbsp. red wine vinegar
1 1/2 tsp. dried oregano
1/2 tsp. garlic powder (or 1 fresh garlic clove, minced)
1/4 tsp. salt (more/less as desired)

Instructions

In a medium bowl, add all dressing ingredients. Whisk to combine.
Rinse and drain garbanzo beans. Add to bowl with dressing. Toss well to thoroughly coat. Set aside to marinate while you prepare the salad.
Tear or chop kale into small pieces* (large stems removed). Add to a large bowl and lightly massage to tenderize.
Dice cucumber and bell pepper. Thinly slice onion. Halve/quarter grape tomatoes. Add to bowl with kale.
Add marinated chickpeas on top with any remaining dressing. Lightly toss to combine.
Serve immediately or refrigerate to let flavors develop even further. (Be sure to stir again before serving as some dressing will settle at the bottom.)

Notes

I love the addition of kalamata olives, and you can also add vegan feta if desired. (Violife makes a vegan feta block you can crumble.)

*This salad is great “chopped” style and scooped up with a spoon. Simply be sure to chop your kale and veggies small enough.

Nutrition Per Serving (Estimate)

Calories: 148 kcalCarbohydrates: 26 gProtein: 8 gFat: 3 gSaturated Fat: 1 gPotassium: 561 mgFiber: 8 gSugar: 5 gVitamin A: 2664 IUVitamin C: 83 mgCalcium: 113 mgIron: 3 mg

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