SUMMER CHICKPEA KALE SALAD WITH FETA, OLIVES & BASIL
- Number of Servings: 6
Ingredients
Directions
(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)
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
Serving Size: 3 main servings or 6 side servings
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
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