Lemony Kale and Chickpea Salad

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Serves4 (people)
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  1. Strip the kale leaves off the stems by holding the bottom of each stem and tearing the leaves upward. Throw away or compost the stems.
  2. Wash the kale and dry it well in the salad spinner, or shake the kale dry in the colander and then roll it in a clean dish towel to soak up the water.
  3. Tear or cut the kale leaves into bite-size pieces.
  4. Put the kale, lemon juice, olive oil, and salt in the bowl and mix very well, turning the kale over and over with the spoon or tongs to soften it a little bit (it will get darker and shinier).
  5. Add the chickpeas and mix well. Serve right away, or cover and refrigerate up to 4 hours.

Recipe Tips

There are lots of different kinds of kale. Dinosaur kale has dark, bumpy leaves; curly kale has brighter green, ruffly leaves; Russian kale has purplish stems. Any kind will work for this recipe.

  • Try adding:
    1 English cucumber (the long, thin kind wrapped in plastic), thinly sliced or diced
  • 1 avocado, peeled, pitted, and diced 1 tomato, cored and diced
  • 1/4 cup toasted almonds, walnuts, or pistachios
  • 1/4 cup raisins, currants, or dried apricots
  • 1/4 cup crumbled feta cheese
Nutrition Facts
Lemony Kale and Chickpea Salad
Amount Per Serving
Calories 250 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg 0%
Sodium 592mg 25%
Potassium 439mg 13%
Total Carbohydrates 33g 11%
Dietary Fiber 9g 36%
Sugars 6g
Protein 10g 20%
Vitamin A 142%
Vitamin C 46%
Vitamin D0%
Calcium 7%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

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