Summer Salad Series

By Rachel Davidson-Evans, BASc

Reviewed by: Atheana Brown RD

This easy greek-inspired chickpea kale salad will make your tastebuds sing! Made with kale, chickpeas, cucumber, feta, and more, this refreshing salad makes the best summer side dish.

Welcome back to round two of our summer salad series! Today’s feature is a delicious Greek-Inspired Chickpea Kale Salad. I know I know- you may be asking yourselves… where are the olives? Well, after living on an organic farm in Greece for weeks with a diet mainly consisting of olives (not by choice), I may have left out an ingredient. That being said, if you need olives in your life, feel free to add 1/2 cup of pitted olives to your salad. Enough about me, let’s get to making this delicious and nutritious kale salad! Grab your local produce (if possible), and let’s get started! This salad will make approximately 4-6 servings.

*This salad is naturally gluten free and vegetarian

Ingredients:

For the salad:

4 cups kale, de-stemmed and finely chopped 

1 can chickpeas (rinsed and drained)

1 cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped 

1/2 cup feta, crumbled

Salt and pepper to taste

For the vinaigrette:

3 tbsp red wine vinegar (or more to taste)

2 tbsp lemon juice

1 clove garlic, crushed

1 tsp honey, maple syrup, or white sugar

Salt and pepper to taste

1/2 cup olive oil

Directions:

1. In a small bowl, whisk together the vinegar, lemon juice garlic, and honey. Slowly add olive oil and whisk until combined. Stir in salt and pepper to taste. Set aside.
2. In a large bowl, toss salad ingredients together. Pour vinaigrette over salad and toss to combine. Divide into bowls and serve immediately!

What is your go-to summer salad recipe? Let us know in the comments below! I hope you love this nutritious greek inspired recipe as much as I do. This salad is best eaten 1-2 days after making, so eat up! See you next time for another summer salad recipe!