Kale and Chickpea Salad with Feta
A vibrant, protein-rich salad featuring kale, roasted chickpeas, feta, pumpkin seeds, and dried cherries, tossed in a bright lemon-Dijon dressing. Quick to prepare, fiber-packed, and full of healthy fats, it’s perfect for lunch, a side dish, or meal prep.
Equipment
- 1 large skillet (cast iron or nonstick)
- 1 large mixing bowl
- 1 small bowl or measuring cup (for dressing)
- Knife and cutting board
- Spoon or spatula for stirring
- Measuring Spoons and Cups
Ingredients
Chickpeas
- 1 tbsp extra virgin olive oil
- 15 oz chickpeas drained, rinsed, and patted dry
- 1 tsp ground cumin
- ½ tsp garlic salt or garlic powder + pinch of salt
Salad
- 1 bunch kale about 10 leaves, stems removed, roughly chopped, ~12 cups loosely packed
- 1 tsp extra virgin olive oil
- 1 cup shredded carrots ~1 large carrot
- ¾ cup crumbled feta cheese
- ¾ cup shelled dry-roasted, salted pumpkin seeds
- ½ cup dried cherries
Dressing
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice ~1 large lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp garlic powder
- ¼ tsp salt
Instructions
- Prepare and Roast the Chickpeas: Start by heating 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering but not smoking, carefully add the drained, rinsed, and thoroughly dried chickpeas. Spread them evenly in the pan so each chickpea has space to brown. Let them cook undisturbed for 5–7 minutes, stirring only once or twice to prevent sticking. You’re aiming for a light golden crust on the chickpeas, which will add a delicious nutty flavor and slight crunch. After the initial browning, sprinkle 1 teaspoon ground cumin and ½ teaspoon garlic salt (or garlic powder with a pinch of salt) over the chickpeas. Stir well to coat every piece with the spices, and continue to cook for another 5 minutes until the chickpeas are evenly browned and aromatic. Remove the skillet from heat and allow the chickpeas to cool slightly.
- Prepare the Kale Base: While the chickpeas are roasting, rinse the kale leaves thoroughly under cold water to remove any grit. Pat them dry with a clean kitchen towel or use a salad spinner. Remove the thick stems and roughly chop the leaves into bite-sized pieces, approximately 2–3 inches in size. Place the chopped kale in a large mixing bowl. Drizzle 1 teaspoon of extra virgin olive oil over the kale and gently massage the leaves with your fingers for 2–3 minutes. This softens the tough fibers, making the kale tender and easier to chew while enhancing its flavor. Be careful not to over-massage; you want the leaves pliable but not mushy. If you plan to prepare this salad a day in advance, you can skip massaging—the dressing will naturally soften the kale over time.
- Add the Salad Ingredients: Once the kale is ready, it’s time to layer in the other nutritious ingredients. Add the roasted chickpeas, 1 cup shredded carrots, ¾ cup crumbled feta cheese, ¾ cup dry-roasted pumpkin seeds, and ½ cup dried cherries to the bowl. Each ingredient contributes its own texture and flavor: the carrots bring sweetness and crunch, feta adds creamy saltiness, pumpkin seeds give a nutty bite, and dried cherries provide a subtle tartness. Use a large spoon or your hands to gently toss the ingredients together so they are evenly distributed throughout the salad.
- Whisk the Lemon-Dijon Dressing: In a small bowl or measuring cup, combine ¼ cup extra virgin olive oil, 3 tablespoons fresh lemon juice (from approximately one large lemon), 1 teaspoon Dijon mustard, 1 teaspoon honey, ½ teaspoon garlic powder, and ¼ teaspoon salt. Whisk vigorously for 30–60 seconds until the mixture becomes smooth and slightly emulsified. The honey balances the acidity of the lemon, while the Dijon mustard adds a subtle tang and body to the dressing. Taste the dressing and adjust seasoning if needed; you can add more salt or a splash of lemon juice for extra brightness.
- Dress the Salad: Pour the dressing evenly over the kale and chickpea mixture. Use tongs or two large spoons to gently toss the salad until every leaf and ingredient is lightly coated with the dressing. Take your time to lift and turn the salad so the flavors meld together without bruising the kale. The goal is for the chickpeas, carrots, feta, seeds, and cherries to be perfectly coated in a thin, flavorful layer of dressing, creating a harmonious balance of textures and tastes in every bite.
- Serve or Store: Your kale and chickpea salad is now ready to enjoy! Serve immediately as a light lunch, a colorful side dish, or part of a larger meal. If you have leftovers, store them in an airtight container in the refrigerator. The salad will stay fresh for 3–4 days. Keep in mind that while the kale softens slightly over time, it maintains a satisfying texture and continues to absorb the flavors of the dressing.
- Optional Additions and Tips: For added protein, consider tossing in grilled chicken, salmon, or tofu. You can also experiment with different cheeses, nuts, or dried fruits to create your own variation. This salad is flexible, nutritious, and perfect for prepping in advance, making it a convenient and healthy choice for busy weekdays.
Notes
- Roast chickpeas until golden brown to maximize flavor and crunch.
- Gently massage kale to soften the leaves, but avoid over-massaging to prevent a mushy texture.
- Use fresh lemon juice for the brightest dressing flavor; bottled lemon juice is less vibrant.
- This salad is naturally vegetarian but can easily be made vegan by substituting feta with a plant-based cheese.
- Mix and match dried fruits, seeds, or nuts to create unique flavor combinations.
- If making ahead, the kale will soften over time as it absorbs the dressing—perfect for meal prep.
