Kale Chickpea Salad

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This kale chickpea salad is a chopped Mediterranean salad with sun dried tomatoes, kalamata olives, red onions and feta tossed in red wine vinaigrette.

Prep Time10

Total Time10

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
2 tablespoons red wine vinegar
1/4 cup olive oil

For salad

15 ounce can chickpeas, drained and rinsed
1/4 cup finely chopped red onions
1/4 cup chopped sun dried tomatoes, oil drained
1/4 cup roughly chopped pitted kalamata olives
1/4 cup crumbled feta
2 tablespoons chopped parsley
4 cups chopped kale leaves

Instructions

In a large bowl, whisk together the garlic, mustard, oregano, kosher salt, black pepper, lemon juice, vinegar and olive oil.
Stir the chickpeas, onions, tomatoes, olives, feta, parsley and kale into the vinaigrette.

Notes

You can substitute white beans for the chickpeas.

If you want, you can add cooked quinoa, barley or farro to the salad.

Store the leftover salad and extra dressing in separate airtight containers in the fridge up to 3 days. If possible, try not to toss the entire salad in the vinaigrette if you are planning to save a portion of it. Then it is better to make the vinaigrette in a separate bowl.

You can make the vinaigrette up to 2 days in advance. Let it sit at room temperature for 15 minutes before stirring it and tossing it into the salad.

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