Name: Chickpea Kale Salad With Feta, Olives & Basil
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 4 cups cooked GRAIN Kabuli Chickpeas; 2-3 cups packed green curly kale, minced; 1/2 cup kalamata olives, pitted & minced finely; 1/2 cup cubed feta cheese; 1 clove garlic, minced; 1/4 cup minced red onion (optional); 4 tbsp olive oil; 3 tbsp red wine vinegar; 1 tsp salt (or to taste); black pepper to taste; 1 pint cherry tomatoes, halved; 1 cup fresh basil leaves

Recipes Chickpea Kale Salad With Feta, Olives & Basil

Chickpea Kale Salad With Feta, Olives & Basil

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By Shira McDermott (Published: Aug 3, 2017)
https://www.eatgrain.ca/blogs/journal/chickpea-kale-salad-with-feta-olives-basil

Another easy and portable salad, you can easily omit the feta here for a vegan version. I love using kale for marinated salad recipes, as it softens the longer it sits in a dressing. I love to cook an entire box of Kabuli Chickpeas and freeze what I’m not using in a ziplock bag (like blueberries). It makes for convenient meals without ever needing to reach for a can.

Prep Time	Cooking Time	Servings
15 min	0 min	4 people

Ingredients:

4 cups cooked GRAIN Kabuli Chickpeas
2-3 cups packed green curly kale, minced
1/2 cup kalamata olives, pitted & minced finely
1/2 cup cubed feta cheese
1 clove garlic, minced
1/4 cup minced red onion (optional)
4 tbsp olive oil
3 tbsp red wine vinegar
1 tsp salt (or to taste)
black pepper to taste
1 pint cherry tomatoes, halved
1 cup fresh basil leaves

Directions:

Combine the cooked beans, chopped kale, olives, feta, garlic & red onion (if using) and toss gently together. Stir in the olive oil, red wine vinegar, salt & pepper and adjust to taste. Mix all gently to incorporate the dressing. Halve the cherry tomatoes and toss them in just at the end, reserving a few to leave on top for colour. Just before serving, tear a generous amount of fresh basil leaves and scatter over the top.