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Chickpea Kale Salad With Feta, Olives & Basil
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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
4 people
  • 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

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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.

Suitable for these diets:


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