Kale Greek Salad with Lemon-Vinegar Dressing
Loaded Kale Greek Salad with only 9 ingredients and a garbanzo bean protein punch!
Prep Time20 minutes
Total Time20 minutes
Servings: 8 side servings
- 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)
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.
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