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Kale and Chickpea Salad
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Description
Ribbons of kale, combined with olives, chickpeas, tomatoes, and a lemony vinaigrette.
Ingredients
- 2 Tablespoons Lemon Juice
- 4 Tablespoons Olive Oil
- ½ teaspoons Salt
- 2 teaspoons Lemon Zest
- 4 cups Kale, Center Rib Removed, Sliced In Thin Ribbons
- 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
- 1-½ cup Grape Tomatoes, Sliced In Halves
- ¼ cups Sun-Dried Tomatoes, Chopped
- ½ cups Kalamata Olives, Chopped
- 2 Tablespoons Fresh Basil, Chopped
- 1 pinch Black Pepper To Taste
Preparation
In the bottom of a large bowl, whisk together the lemon juice, olive oil, salt, and lemon zest until thick and emulsified.
Add in the ribboned kale and massage the kale with the dressing briefly to work the dressing into it.
Add the chickpeas, grape tomatoes, sun-dried tomatoes, olives, and basil. Toss until evenly distributed. Season to taste with black pepper.
Serve or store covered in the refrigerator for up to 3 days.
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One Comment
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Kristal on 1.15.2014
Thank you for sharing this recipe! I made this for dinner this evening and everyone liked it; no complaints about the kale, so it’s a win-win. The flavors blend nicely, the texture is pleasing, and it is a delicious salad, I plan on taking it to my next community dinner.