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Mediterranean Kale And Roasted Chickpea Salad

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A fresh and hearty Mediterranean kale salad with crispy roasted chickpeas, crunchy vegetables, feta cheese, and a zesty lemon vinaigrette.

Ingredients

  • 1 large bunch kale, stems removed and chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chickpeas dry with a paper towel, then toss them with 1 tablespoon olive oil, garlic powder, paprika, 1/4 teaspoon salt, and black pepper.
  3. Spread the chickpeas on a baking sheet in a single layer and roast for 20–25 minutes, stirring halfway through, until crispy.
  4. Place the chopped kale in a large bowl. Add 1 tablespoon olive oil and a pinch of salt, then massage the kale for 1–2 minutes until softened.
  5. Add the cherry tomatoes, cucumber, and red onion to the bowl with the kale.
  6. In a small bowl, whisk together lemon juice, red wine vinegar, Dijon mustard, remaining olive oil, salt, and pepper.
  7. Pour the dressing over the salad and toss until well coated.
  8. Top with roasted chickpeas and crumbled feta cheese before serving.

Notes

  • Store the roasted chickpeas separately to keep them crispy.
  • The salad can be refrigerated in an airtight container for up to 3 days.
  • Add olives, sun-dried tomatoes, quinoa, or grilled chicken for variation.
  • For a vegan version, omit the feta or use plant-based feta.
  • This salad is best served cold or at room temperature.

Nutrition

Find it online: https://cookedbymaya.com/mediterranean-kale-and-roasted-chickpea-salad/