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    Home » Recipes » Salad

    Greek Kale Salad with Marinated Chickpeas

    Jan 15, 2017 by Kaitlin

    A fresh and healthy Kale Greek-style Salad recipe with marinated chickpeas! It's flavorful, nourishing, and great for meal prep or prepared lunches. (Vegan, gluten-free, oil-free.)

    Plate of vegan kale Greek salad with marinated chickpeas

    This healthy Greek Kale Salad is filled with crisp veggies and plant-based nourishment.

    It feels so hearty and holds up well in the fridge for leftovers.

    So it's a great choice for meal prep and make-ahead lunches.

    The chickpeas add a great source of protein and fiber. (Or you could even sprinkle hemp hearts, sunflower seeds, or other seeds on top!)

    Bowl of marinated chickpeas in lemon-vinegar dressing

    Ingredients for Greek Kale Salad

    For this recipe you will toss together in a large bowl:

    • Chickpeas (garbanzo beans): We will use one 15-ounce can chickpeas for this recipe. But if you cook your own from scratch, that works great too. Simply use about 1.5 cups cooked chickpeas.
    • Fresh kale: Most often, I use curly kale but lacinato kale works too.
    • Cucumber: I use an English/hothouse cucumber, but use regular garden cucumbers if you'd like.
    • Cherry tomatoes or grape tomatoes: I use these because they have such bold, sweet flavor. But substitute roma tomatoes or other garden tomatoes if desired.
    • Red onion
    • Red bell pepper: Or you can substitute roasted bell peppers if you're not a fan of raw bell pepper.
    • Lemon juice
    • Red wine vinegar
    • Dried oregano
    • Garlic powder: Or substitute a fresh minced garlic clove instead.

    Dressing note: The marinade/dressing is simple, yet full of classic Greek-style flavor. I enjoy the tangy, zingy combination of red wine vinegar and lemon juice. Change it up how you see fit however!

    Bowl of Kale Greek Salad with marinated chickpeas

    Customizing

    Toppings: For even more flavor, top your bowl with Kalamata olives, pepperoncini, artichokes, fresh herbs, avocado, etc.

    Dairy-free cheese: Add vegan feta cheese crumbles before serving if desired. (Either use your favorite store-bought version or homemade tofu feta.)

    Serving

    Either serve immediately or let it chill in the fridge for a couple hours to let flavors develop. Be sure to stir again before serving as some dressing will settle at the bottom.

    This works well as either a main dish salad or side dish.

    Bread pairing: Serve this salad with naan bread or toasted pita wedges on the side if desired!

    Greek kale salad with garbanzo beans in a large glass bowl

    For more inspiration, also browse all chickpea recipes or salad recipes.

    Plate of vegan kale Greek salad with marinated chickpeas

    Greek Kale Salad with Marinated Chickpeas

    A fresh and healthy Greek-inspired salad with tangy marinated chickpeas! Great for packed lunches and make-ahead meals.
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Salad, Side Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 4 large bowls (or 8 as a side dish)

    Ingredients

    • 15 oz. can chickpeas
    • 1 small bunch kale (I use curly)
    • 1 English cucumber (hothouse)
    • 6 oz. cherry/grape 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:

    • 3 Tbsp. fresh lemon juice (about 1 lemon)
    • 2 1/2 Tbsp. red wine vinegar
    • 1 1/2 tsp. dried oregano
    • 1/2 tsp. garlic powder (or 1 fresh garlic clove, minced)
    • 1/8 tsp. salt (more/less as desired)

    Instructions

    • In a medium bowl, add all dressing ingredients. Whisk to combine.
    • Rinse and drain chickpeas. 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

    *Chopped salad: This salad is great "chopped" style and scooped up with a spoon. Simply chop your kale + veggies into smaller pieces.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Greek Kale Salad with Marinated Chickpeas
    Amount per Serving
    Calories
    142
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    550
    mg
    16
    %
    Carbohydrates
     
    25
    g
    8
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    2819
    IU
    56
    %
    Vitamin C
     
    70
    mg
    85
    %
    Calcium
     
    96
    mg
    10
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Kale Greek-style Salad recipe, also check out:

    • 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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Carly

      September 21, 2021 at 8:45 am

      5 stars
      Made this for lunches and added olives and vegan feta. Simple and tasty, thank you!!

      Reply
      • Kaitlin

        September 21, 2021 at 10:20 am

        Great additions! Appreciate the kind feedback - thank you.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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