Kale Greek Salad with Roasted Chickpea Croutons
A healthier twist on the classic greek salad. This chopped kale greek salad is loaded with so much flavor. The greek salad dressing just ties this whole salad together perfectly and the roasted chickpeas provide crunch like croutons!
Servings: 3 large servings
Ingredients
roasted chickpeas:
- 1 can 15 ounces chickpeas, rinsed and drained
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin
dressing:
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 1 clove garlic pressed or grated
- 1/2 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
salad:
- 10 ounces of kale chopped (use your favorite kind of kale)
- 1/2 pint grape tomatoes halved
- 1/2 hot house cucumber quartered and sliced
- 1/2 red onion thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup crumbled good quality feta cheese
Instructions
- ROAST THE CHICKPEAS: Position a rack in the center of the oven and preheat the oven to 400ºF. Place the chickpeas on a paper towel lined baking sheet. Use another sheet of paper towel to dry the chickpeas, do so gently. When mostly dry, Place the chickpeas in a bowl, toss with the salt, chili powder, and cumin. Spread the chickpeas out on a rimmed baking sheet and allow them to bake for 30-40 minutes or until golden and crispy. Set aside to cool.
- DRESSING: For the salad dressing, all the ingredients in a bowl except the olive oil, starting whisking while you add the olive oil. Alternately, you can add all the ingredients to a mason jar and shake until combined. Dressing may separate after a few minutes, just take to combine.
- ASSEMBLE: In a large bowl, toss the kale with a few tablespoons of the salad dressing until coated. Add the remaining ingredients for the salad, along with the chickpeas. Toss with the salad dressing and serve. If serving for later, do not toss the kale in salad dressing.
