Kale + Chickpea Greek Salad
Not all salads are healthy, agree? Here’s a few easy substitutions you can make to ensure your salads are good n’ plenty.
Use A Hearty Green Base.
Sub the iceberg for romaine mixed with other greens like spinach, kale, or arugula for added nutrition and flavor.
Make Your Own Dressing.
Store-bought dressings can have added sugar, high-fructose corn syrup, gluten, MSG and other unwanted chemicals. Making your own is SUPER simple.
My general guideline is 2 parts healthy oil + 1 part vinegar + fresh lemon juice + herbs and/or spices.
Olive oil, sesame oil, grapeseed oil, walnut oil, and flax oil are good healthy oils for salad dressings. Balsamic, red wine, and apple cider are good ideas for vinegars. I use dijon mustard and raw honey as an added flavor in a lot of my dressings. Mix and match and see what you come up with.
Use Nuts For Crunch.
Skip the croutons and substitute with nuts for that crunch you crave. Raw slivered almonds, sunflower seeds, walnuts, and pumpkin seeds are my favorites.
With this substitution you’ll not only keep your salads gluten-free, but also add good fats and minerals. Ok now let’s put these ideas to use in this yummy salad recipe.
KALE + CHICKPEA GREEK SALAD RECIPE
(gluten free + vegetarian)
Time: 10 minutes
Serves: 2 as a main, 4 as a side
INGREDIENTS: Use organic whenever possible
- 1 bunch kale, stems removed
- 1 medium cucumber, peeled if not organic and thinly sliced
- 1 cup cherry tomatoes, chopped
- ¾ cup garbanzo beans (aka chickpeas), drained and rinsed well
- ½ cup feta cheese crumbles (always choose organic dairy)
BONUS INGREDIENTS: even better with these things
- 2-3 tablespoons chopped fresh mint and parsley
- 2 tablespoons unsalted sunflower seeds.
DRESSING: makes approx 1 cup
- ¾ cup cold-pressed extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon fresh lemon juice (approx ½ lemon, juiced)
- 1 tablespoon dijon mustard
- fresh ground pepper to taste
Tear the kale into bite-sized pieces and massage (yes you read that right) for 2-3 minutes until it softens and wilts. Set aside in a large bowl.
Make the dressing by combining all ingredients in a glass jar, covering with a tight-fitting lid and shaking vigorously.
Add 4-5 tablespoons of the dressing to the kale and combine to coat. Set aside as you chop and prepare the remaining ingredients. (This soak and the massage will make you love raw kale so much more.)
Add the herbs, cucumbers, tomatoes, chickpeas and feta to the kale and toss. Add more salad dressing if needed and salt and pepper to taste. Sprinkle with sunflower seeds. Enjoy as a main salad for lunch or as a side for dinner. Keep the extra salad dressing in the refrigerator in the glass jar for use later in the week.
Please comment below and share your favorite salad combos and DIY salad dressings. We all need new inspiration from time to time.
All My Best,