KALE AND CHICKPEA SALAD
Provided by Giada De Laurentiis
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the onions: Preheat the oven to 400 degrees F.
- Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
- For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
- For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.
FETA CHICKPEA AND KALE SALAD
This Feta Chickpea and Kale Salad recipe is one of my favourite things to make for lunch or as a side for dinner. Naturally gluten free.
Provided by atasteofmadness
Time 10m
Number Of Ingredients 7
Steps:
- Place the kale in a large bowl. Set aside.
- Heat the oil in a large skillet. When the saucepan is hot, combine the chickpeas and chili powder in the saucepan, and cook until the chickpeas are crispy, stiring frequently.
- Pour the chickpeas on top of the kale, then add in the lemon juice, feta and salt to taste. Mix well, and enjoy!
ROASTED CHICKPEA & FETA KALE SALAD
Roasted Chickpea & Feta Kale Salad - Kale salads can be a little robust for some palates, but when you load this one up with roasted chickpeas and Nikos® brand Fat Free Feta Cheese you'll bring a lot of kale converts to the table!
Yield 2
Number Of Ingredients 12
Steps:
- Rinse kale. Chop kale and set aside in medium bowl.
- Preheat oven to 400° F. Pat the chickpeas dry with a paper towel and pour into a medium bowl. Mix in olive oil. Season with salt, pepper, and paprika. Lay flat on ungreased baking sheet and roast for 30-40 minutes.
- In small bowl, mix minced garlic, salt, lemon juice and olive oil. Refrigerate while chickpeas roast.
- Pour olive oil and lemon juice dressing over kale. Stir in feta cheese and red pepper flakes. Top with roasted chickpeas.
CHICKPEA & FETA SALAD
This salad is super easy to make and is the perfect main dish, or the perfect side dish for any meal!
Provided by palousebrand
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Soak Garbanzo Beans in cool water overnight.
- Rinse beans & discard water. Place 2 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 40-45 min, making sure they are always covered with water.
- Rinse beans under cold water until cool.
- Spread on a baking sheet and remove skins.
- Combine chickpeas, peppers, cucumber, tomatoes, onion, cheese, olives and basil in medium bowl.
- Mix together the remaining ingredients; olive oil, balsamic vinegar, lemon juice, garlic, parsley, mustard, salt and pepper.
- Pour dressing over salad, stir and serve.
Nutrition Facts : Calories 162, Fat 12.7, SaturatedFat 3.2, Cholesterol 11.2, Sodium 295.1, Carbohydrate 9.5, Fiber 2.1, Sugar 2.8, Protein 3.6
KALE AND FETA SALAD
I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!
Provided by Leslie
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 12.4 g, Cholesterol 9.3 mg, Fat 4.8 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 287.4 mg, Sugar 5.4 g
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