SUMMER CHICKPEA KALE SALAD WITH FETA, OLIVES & BASIL
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of SUMMER CHICKPEA KALE SALAD WITH FETA, OLIVES & BASIL calories by ingredient
Introduction
From "In Pursuit of More" WebsiteI present to you a killer combination of many of my favorite things. With summer bounty everywhere and basil & tomatoes by the bucketful, this salad brings together wonderful vibrant flavors, gorgeous color, and loads of good healthy veggie vibes all ’round. It’s a goodie. From "In Pursuit of More" Website
I present to you a killer combination of many of my favorite things. With summer bounty everywhere and basil & tomatoes by the bucketful, this salad brings together wonderful vibrant flavors, gorgeous color, and loads of good healthy veggie vibes all ’round. It’s a goodie.
Number of Servings: 6
Ingredients
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(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, minced
1/4) 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 tomatoes
fresh 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
Serving Size: 3 main servings or 6 side servings
Member Ratings For This Recipe
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GCFAN2014
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RAPUNZEL53
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REJOYCE429