SUMMER CHICKPEA KALE SALAD WITH FETA, OLIVES & BASIL

(3)
  • Number of Servings: 6
Ingredients
(4) cups cooked Kabuli chickpeas*(2-3) cups packed green curly kale, minced(1/3) cup kalamata olives, pitted & minced finely (about 20)(1/2) cup cubed feta cheese(1) clove garlic, minced1/4) cup minced red onion (optional)(4) tbsp olive oil(2-3) tbsp red wine vinegar(1) tsp salt (or to taste)black pepper to taste(1) pint cherry tomatoesfresh basil leaves (from the garden or about one 6-8 leaves)
Directions
Combine the cooked beans, chopped kale, olives, feta, garlic & red onion (if using) and toss gently together. Stir in the olive oil, red wine vinegar, salt & pepper and adjust to taste. Mix all gently to incorporate the dressing. Halve the cherry tomatoes and toss them in just at the end, reserving a few to leave on top for color. Just before serving, tear a generous amount of fresh basil leaves and scatter over the top.

Serving Size: 3 main servings or 6 side servings

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 343.2
  • Total Fat: 13.0 g
  • Cholesterol: 22.3 mg
  • Sodium: 1,387.6 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 9.1 g
  • Protein: 13.5 g

Member Reviews
  • GCFAN2014
    Excellent meal! My husband was tired of chicken :) We did include the red onion, and added Mrs. Dash Southwest Chipotle seasoning. Wonderful flavors and crunch. Great meal for hot weather. - 7/17/16
  • ZRIE014
    tasty - 10/7/19
  • RAPUNZEL53
    Seems great, will make. - 5/29/19
  • NELLJONES
    I put a fried egg on top, let the yolk run through it. Delicious! - 3/19/18
  • REJOYCE429
    This is awesome! I love the crunch and the variety of flavors. I added a bit more kale. - 9/1/15