Kale Greek Salad
Loaded Kale Greek Salad with only 9 ingredients and a plant-based protein punch!
Prep Time20 minutes
Total Time20 minutes
Servings: 8 side servings
- 1 large bunch kale
- 1 hothouse cucumber
- 8 oz. cherry tomatoes
- 1/2 small red onion
- 1 red bell pepper (fresh or roasted)
- 15 oz. can garbanzo beans
- Optional: olives, pepperoncini, artichoke hearts, tofu feta
For the dressing
- 3 Tbsp. red wine vinegar
- Juice from 1/2 lemon
- 1 1/2 tsp. dried oregano
- 1/4 tsp. salt
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, bell pepper, thinly slice onion, and halve cherry tomatoes. Add to bowl.
Rinse and drain beans and add to salad. Toss to combine.
Taste and adjust seasoning if necessary – more lemon, vinegar, salt, etc. (I usually like a little extra vinegar.)
Can 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