If only I knew earlier how amazing kale salads are… I would have way more than 2 kale salad recipes (including this one) on my blog.
This marks the one month anniversary of making my first ever kale salad (which I now make on a weekly basis) and I am celebrating…with more kale.
Now I have yet to make a kale smoothie, kale chips or any of the other kale trends that happened…what. Two years ago? I am so behind in the food trends. Case in point, I have never made anything with brussels sprouts.
But I had feta in my fridge that I bought for feta and spinach crepes, and it was pretty much screaming at me to make something with it. I am glad to say that I obliged.
Honestly, I think I just wanted to cook up some chick peas. I buy dried chickpeas, so I always need foresight before I make anything with them. Which is both good and bad I guess. Good because I always make too much and just need to then make some roasted salt and vinegar chickpeas. But it’s bad because I can’t just have cravings for chickpeas and crack open a can to satisfy them.
*Sigh*. The troubles of a foodie.
I apologize for the photo being in a lunch container. We ate most of the salad for dinner, and I totally forgot to take pictures of it. Then as I was taking what was left over to work the next day, I realized: I am so selfish. This needs to be shared! But my generosity stopped at the thought of dirtying up a clean plate. I would rather post this picture in a lunch container than do more dishes. I’m sure you understand me.
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.
- 5 cups kale, cut into small pieces
- 2 cups cooked chickpeas (or one can)
- 1 Tbsp canola oil
- 1 Tbsp chili powder
- 3 Tbsp lemon juice
- 1/3 cup feta
- salt to taste
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!