kale salad Archives - Food Heaven Made Easy

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.

Mediterranean Kale Salad

Servings: 2

Ingredients

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

Instructions

You can either organize the ingredients neatly on a plate, add to jar, or throw everything in a bowl, mix it up, and enjoy.

I am the queen of finely chopping things up. This salad is just that. A whole bunch of really great ingredients. Finely chopped. And mixed together. What more could you ask for? This allows for a great blend of flavors and textures. I’ve made this salad so many times for friends, and it’s always a hit. Let’s get to chopping!

We’re starting this dish off by roasting up our chickpeas. Drizzle the chickpeas with olive oil and then toss with paprika and cayenne. These spices are known as anti-inflammatory spices, so they do great things for your bod while contributing mouthwatering flavor! Next, you’ll bake the chickpeas for 30-35 minutes until crispy and brown. While that bakes, take all your other finely chopped ingredients and mix together. This will be your kale, onion, sun dried tomatoes, and walnuts. Dress it up with some tahini, olive oil, and lemon juice and top with roasted chickpeas. Enjoy!

Roasted Chickpea Kale Salad

Total Time

45 mins

Servings: 2

Ingredients

3 cups of tuscan kale, finely chopped
1/4 small onion, finely chopped
2 tablespoons of sun dried tomatoes, finely chopped
1 tablespoon of walnuts, finely chopped
1 tablespoon of tahini sauce
1 tablespoon of olive oil
Juice of 1/2 lemon
Salt to taste

For roasted chickpeas

1/2 cup of cooked chickpeas
1 teaspoon of olive oil
1 teaspoon of smoked paprika
A pinch of cayenne pepper

Instructions

Pre-heat the oven to 450F. Place the chickpeas in a baking bowl, drizzle olive oil, and sprinkle paprika and cayenne.
Bake for 30-35 minutes or until crispy and brown.
In a bowl, combine all of the finely chopped ingredients.
Massage the tahini sauce, olive oil, and lemon juice into the salad.
Top with roasted chickpeas, and sprinkle with salt to taste.

Recipe Notes

Enjoy with sliced avocado, can also be enjoyed as a side dish!