Ingredients
2 cups cooked chickpeas (1 can, 15 oz drained)
4 cups chopped kale
1 cucumber, chopped
1 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
1/4 cup fresh parsley, chopped
3 tbsp olive oil (30ml)
2 tbsp lemon juice (30ml)
1 tbsp tahini
1 garlic clove, minced
1/2 cup crumbled feta cheese
1/4 cup black olives
Salt and pepper to taste
Instructions
Chop kale into bite-sized pieces.
Combine kale, cucumber, cherry tomatoes, red onion, parsley, and olives in a large bowl.
In a small bowl, whisk olive oil, lemon juice, tahini, garlic, salt, and pepper.
Pour dressing over salad and toss to coat.
Top with crumbled feta cheese before serving.
Notes
For added crunch, toss with toasted pine nuts or chopped walnuts.
Use roasted chickpeas for extra texture.
Omit feta for a vegan version.
Serves best within 4 hours for optimal crispness.
- Prep Time: 20
- Category: Mediterranean Table
- Method: Chopped salad
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 2g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 45mg