Description
This simple Kale Chickpea Salad is light and refreshing, made with a mixture of fresh veggies, chickpeas, tangy feta, and a homemade lemon dijon vinaigrette. It's a nutritious recipe that comes together so quick and is an easy way to add a dose of vegetables to your plate. Plus, it's great to meal prep so you can have healthy lunches on hand throughout the week.
Ingredients
- 3 cups kale, chopped
- 1/2 small red onion, thinly sliced
- 1 medium avocado, cubed
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- 1/4 cup pumpkin seeds
For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dijon mustard (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl, add kale, red onion, avocado, chickpeas, tomatoes, feta cheese, and pumpkin seeds. Mix well until evenly combined.
- In a small mixing bowl, whisk together oil, balsamic vinegar, lemon juice, dijon mustard, salt, and pepper until smooth.
- Drizzle the dressing over the salad and toss well to coat. Serve immediately.
Notes
How to store: Although kale can handle sitting in dressing for a few days, the chopped tomatoes may begin to soften and become watery. You can store any leftovers in an airtight container in the fridge for a day or two, but it's best to add all of the ingredients to your container and store the dressing on the side.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American