Mediterranean Kale and Chickpea Salad with Crispy Chickpeas and Lemon Dressing Recipe
This vibrant Mediterranean Kale and Chickpea Salad combines nutrient-packed kale with savory feta, roasted chickpeas, and a zesty lemon dressing. Perfect as a light lunch or a nutritious side, this salad balances crisp vegetables, tangy olives, and protein-rich chickpeas for a deliciously wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 10 ounces curly kale, washed and chopped into bite-size pieces
- 1 cup cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/3 cup roasted red pepper, chopped
- 1/3 cup kalamata olives, whole or halved
- 1/3 cup red onion, thinly sliced
- 15 ounces canned chickpeas, drained and rinsed
Crispy Chickpeas
- 2 Tablespoons olive oil
- 1/2 teaspoon kosher salt
Lemon Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup sundried tomatoes, minced
- 2 Tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/3 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep the kale: Wash and dry the curly kale thoroughly. Remove the tough stems and chop the leaves into bite-size pieces to create a tender base for the salad.
- Roast the chickpeas: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper. Pat the chickpeas dry with a kitchen towel, removing any loose skins. Toss the chickpeas with 2 tablespoons of olive oil and 1/2 teaspoon kosher salt directly on the baking sheet. Spread them evenly and roast for 20-30 minutes until they become crispy and golden brown, shaking the pan halfway through for even cooking.
- Make the lemon dressing: In a small bowl, whisk together the extra virgin olive oil, minced sundried tomatoes, lemon juice, garlic, dried oregano, salt, and black pepper. For a creamier dressing, blend the ingredients in a food processor or blender until smooth.
- Assemble the salad: In a large mixing bowl, combine the chopped kale, diced cucumber, crumbled feta cheese, chopped roasted red pepper, kalamata olives, and thinly sliced red onion. Drizzle the prepared lemon dressing over the salad and toss gently to coat all ingredients evenly.
- Add the crispy chickpeas: Once the chickpeas are roasted and cooled slightly, sprinkle them on top of the dressed salad just before serving to maintain their crisp texture.
Notes
- Drying the kale completely helps the dressing stick better and prevents a soggy salad.
- Removing chickpea skins improves crispiness when roasting.
- The dressing can be adjusted to taste—add more lemon juice for extra tang or more olive oil for a milder flavor.
- Use parchment paper to prevent chickpeas from sticking and ensure easy cleanup.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Serve immediately after adding the chickpeas to retain the crisp texture.
