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Kale and garbanzo bean salad in a white stone bowl with two forks inside the bowl.
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Kale Chickpea Salad

This kale chickpea salad (also called a kale and garbanzo bean salad) is filled with sun-dried tomatoes, feta cheese crumbles, and red onion. Tossed in my Cava-inspired lemon-tahini dressing. You can make this salad in ten minutes. Use dairy-free feta cheese to make this a vegan kale salad.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, , Vegetarian
Servings: 4 Side Dishes
Calories: 185kcal
Author: Ruth Grindeland

Equipment

Ingredients

Salad

  • ½ large bunch of Lacinato kale, stems removed and chopped
  • 1 15 oz can chickpeas, drained and rinsed.
  • ¼ cup sun-dried tomatoes, rough-chop
  • ⅓ cup red onion, diced
  • 2 oz feta or vegan feta cheese crumbles
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon of extra virgin olive oil, for massaging kale

Lemon Tahini Dressing:

  • ¼ cup tahini
  • 3 tablespoons fresh-squeezed lemon
  • 2 tablespoons bunch cilantro
  • 1 clove garlic
  • 1 pinch salt
  • 2-4 tablespoons cold water

Instructions

Prepare the Chickpeas

  • Rinse and drain 1 can of chickpeas and set aside.

Massage the Kale

  • Remove the stems from ½ large bunch of Lacinato kale and chop the leaves into thin ¼-inch strips. If needed, cut the strips in half for bite-sized pieces. Place the kale in a large bowl with 1 tablespoon of extra virgin olive oil and a pinch of salt. Massage the kale for about 2 minutes until it softens.

Make the Dressing

  • In a food processor, combine: ¼ cup tahini, 3 tablespoons fresh-squeezed lemon juice, 2 tablespoons chopped cilantro, 1 garlic clove, and 1 pinch of salt
  • Gradually add 2 to 4 tablespoons of cold water until the desired consistency is reached

Assemble

  • Add the chickpeas, ¼ cup rough-chopped sun-dried tomatoes, 1/3 cup diced red onion, and parsley. Pour most of the tahini dressing over the salad and toss everything together until well coated.
  • Sprinkle the feta cheese on top.

Notes

Salad can be stored for up to 3 days in an airtight container in the fridge. 

Nutrition

Calories: 185kcal | Carbohydrates: 10g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 187mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 12mg | Calcium: 111mg | Iron: 2mg