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Mediterranean Kale Salad

URL: https://www.foodiecrush.com/mediterranean-kale-salad/

Ingredients

The salad

  • 8 cups lacinato or dinosaur kale, chopped
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup grated Parmesan cheese
  • 1 cup quartered artichoke hearts
  • ½ cup sun-dried tomatoes packed in oil, drained and slivered
  • ¼ cup kalamata olives, pitted and sliced
  • ⅓ cup toasted pine nuts
  • ¼ cup capers, drained

For the roasted chickpeas

  • 15 ounces garbanzo beans (chickpeas), rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons freshly grated Parmesan cheese

Instructions

  1. Rinse and dry the kale, remove the stalks, and slice the leaves thinly.
  2. Combine lemon juice, olive oil, vinegar, salt, and pepper in a bowl, then drizzle over the kale and massage the leaves until glossy.
  3. Let the kale sit for 30 minutes to soften.
  4. Preheat the oven to 400°F and prepare the chickpeas by drying them, coating with olive oil, salt, and pepper, then baking for 25-30 minutes.
  5. Toss the roasted chickpeas with Parmesan cheese once cooled.
  6. Combine the kale with additional dressing, Parmesan, chickpeas, artichoke hearts, sun-dried tomatoes, olives, pine nuts, and capers, mixing well.

Nutrition Facts (estimated)

Servings
6
Calories
343
Total fat
19g
Total carbohydrates
31g
Total protein
14g
Sodium
1589mg
Cholesterol
8mg

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