This Mediterranean kale salad is super simple and SO filling! The ingredients work really well together, and the feta and hummus seal the deal. I love making it ahead of time to take to work or to prep when I need to eat on the run!
The best part about this salad is that all it takes is some slicing and dicing. Feel free to try different greens that you might like better. Spinach is another green that offers a multitude of nutritional benefits. From there, you will need to chop your red onion, black olives, and tomato. Then we are going to toss everything together including all of your vegetables, cheese, olive oil, hummus, and pepper. You can neatly arrange the ingredients for a beautiful display, add to a jar, or you can savor the chaos and mix everything together.
I’ve had my hesitations with jarred meals, because how do you actually eat it? There was one time I felt like my wrist was fighting with the jar to get a bite of food hahaha Well the key is to make sure you have jars with wide openings so you can easily pour into a bowl. This salad can be pre-prepped in less than 10 minutes and keeps well in the fridge for 3 days so you can make it in advance. Just drizzle the olive oil into the jar the day you’re ready to enjoy.
- 2 cups of kale, finely chopped
- 1/2 cup of cooked chickpeas
- 1 small tomato, cubed
- 1/2 small cucumber, chopped
- 1/4 red onion, chopped
- 6 black olives, sliced
- 2 ounces of feta cheese
- 1/4 cup of hummus
- 1 tablespoon of olive oil
- Black pepper to taste
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You can either organize the ingredients neatly on a plate, add to jar, or throw everything in a bowl, mix it up, and enjoy.
CC says
Beautiful and looks yummy! I bought beans to make my own hummus, hopefully it will turn out good. 🙂 .
Courtney says
I had this the other day for lunch–and so did my 8 year old! We loved it!
Wendy says
awesome!! so happy to hear when the kiddies are eating their veggies