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A healthy Greek kale salad with chickpeas, olives and other mediterranean flavors. Dressing can be made oil-free!
Vinaigrette
Marinate the kale: Remove the stems from the center of the kale leaves, as least the thickest parts. Julienne kale leaves and place in a medium size bowl, add lemon juice, mix to coat the leaves and let set while you prepare the rest of the ingredients. The lemon juice will help soften the kale leaves. Toss every few minutes or so.
Dressing: In a small bowl, add the ingredients for the vinaigrette. Whisk together until emulsified. It usually takes me about one minute, set aside.
Assemble: Once you’ve prepped your other ingredients you’re ready to assemble your salad. In a serving dish, add kale and top with bell pepper, onion, cucumber, tomatoes, olives and chickpeas. Add your vinaigrette over top and a dollop of hummus anywhere you like.
Serves 2
Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days in a covered container.
Depending on the size of your produce, amounts will vary. Adjust accordingly to suit your taste and situation. For instance, I used small Persian cucumbers here but used a whole small one. Typically, you’ll be using a regular or English cucumber and will only use about 1/4 of it, as per the recipe.
Make the dressing oil-free by omitting the oil and adding a little extra lemon juice, vinegar or water.
Find it online: https://simple-veganista.com/mediterranean-kale-salad/