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.
Servings4 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)
Calories: 142 kcal | Carbohydrates: 25 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 550 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 2819 IU | Vitamin C: 70 mg | Calcium: 96 mg | Iron: 2 mg