Kale Greek Salad with Lemon-Vinegar Dressing

Loaded Kale Greek Salad with only 9 ingredients and a garbanzo bean protein punch! Fresh, healthy, and great for packed lunches. (Vegan, gluten-free, oil-free)

This easy 9-ingredient loaded Kale Greek 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 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.

The dressing is simple, yet full of classic Greek flavor. I love the combo of red wine vinegar and lemon juice. Feel free to swap out the fresh red bell pepper for fire-roasted, or add olives, artichokes, vegan feta, etc. Wishing you all the happiest, healthiest new year!

If you’re looking for more salad inspiration, here are a few similar favorites:
Loaded Greek Salad with Tangy Vinaigrette
Kale Salad with Sun-Dried Tomatoes & Roasted Chickpeas
Marinated Kale Salad
Super Immunity Power Salad
Vegan Italian Chopped Salad with Zesty Vinaigrette

PS – come join The Garden Grazer on Instagram and share a photo if you make this! I love seeing your recreations. (Or leave a review/star rating below if you give the recipe a try – your feedback is very appreciated!)

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5 from 3 votes

Kale Greek Salad with Lemon-Vinegar Dressing

Loaded Kale Greek Salad with only 9 ingredients and a garbanzo bean protein punch!

Author: Kaitlin – The Garden Grazer

Prep Time:20 minutes

Total Time:20 minutes

Category: Salad, Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings:8 side servings

Ingredients

• 1 large bunch kale
• 1 cucumber
• 8 oz. cherry tomatoes
• 1/2 small red onion
• 1 red bell pepper (or fire-roasted)
• 15 oz. can garbanzo beans
• Optional: olives, pepperoncini, artichoke hearts, vegan feta

For the lemon-vinegar dressing:

• 3 Tbsp. red wine vinegar
• Juice from 1/2 lemon
• 1 1/2 tsp. dried oregano
• 1/4 tsp. salt (more/less as desired)

Instructions

• Tear kale into small pieces, stems removed. Add to a large bowl and lightly massage.
• In a small bowl, combine dressing ingredients and stir to combine.
• Pour dressing over kale, mix well to combine, and set aside to marinate.
• Meanwhile, dice cucumber and bell pepper. Thinly slice onion. Halve cherry tomatoes. Add veggies to bowl.
• Rinse and drain garbanzo beans and add to salad. Toss to combine.
• Taste and adjust seasoning if necessary – more lemon, vinegar, salt, etc. (I usually enjoy a little extra vinegar.)
• Serve immediately or refrigerate to let flavors develop even further.

Nutrition Per Serving (estimate)

Calories: 72kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Potassium: 282mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 35.6mg | Calcium: 55mg | Iron: 1.5mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!