Description
Mediterranean Kale and Roasted Chickpea Salad is a vibrant, hearty salad featuring massaged kale, crispy roasted chickpeas, fresh vegetables, and a bright lemon-oregano dressing.
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 4 cups kale, chopped
- 1/2 cup cherry tomatoes, halved
- 1/3 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chickpeas dry and toss them with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Spread the chickpeas on a baking sheet in a single layer and roast for 20–25 minutes, shaking halfway through, until crispy and golden.
- Place the chopped kale in a large bowl, drizzle lightly with olive oil, and massage for 2–3 minutes until softened and darker in color.
- Add cherry tomatoes, cucumber, red onion, and crumbled feta to the bowl.
- In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, dried oregano, salt, and black pepper.
- Add the roasted chickpeas to the salad once slightly cooled.
- Drizzle with dressing, toss gently to combine, and serve immediately.
Notes
- Add kalamata olives for extra briny flavor.
- Mix in grilled chicken or quinoa for additional protein.
- Add avocado for creaminess or substitute goat cheese for feta.
- Sprinkle dried cranberries for a touch of sweetness.
- Store leftovers in the refrigerator for up to 3 days.
- Store roasted chickpeas separately to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg
