This Mediterranean kale salad is super simple, and SO filling! The ingredients work really well together, and the feta and hummus work to make this a light meal. 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. You can buy whole kale and cut off the stem and chop into bite sized leaves or you can buy prepackaged kale without the stem, ready to eat. For those of you still transitioning from iceberg lettuce, 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. As we state in the recipe directions, you can neatly arrange the ingredients for a beautiful display or you can savor the chaos and mix everything together.
The kale in this recipe provides your daily need for vitamins A, C, and K and is also a great source of folate, B vitamins, copper, manganese, and fiber. Spinach also provides very similar benefits if you choose to go with another green. Consumption of dark, leafy greens has also been shown to lower the risk of cardiovascular disease and cancer.
Chickpeas (also known as garbanzo beans) will add some nice, plant-based protein to this salad. This recipe got me thinking that we don’t have a homemade hummus recipe on here…so expect that real soon! Hope you enjoy, and let us know in the comments below if you make your own hummus!
- 2 cups of kale, finely chopped
- 1/2 cup of cooked chickpeas
- 1 small tomato, cubed
- 1/2 small cucumber, sliced
- 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
- You can either organize the ingredients neatly on a plate as pictured, or throw everything in a bowl, mix it up, and have a party.