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Mediterranean Kale and Roasted Chickpea Salad

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A hearty Mediterranean kale salad topped with crispy roasted chickpeas, fresh vegetables, briny olives, and feta, all tossed in a bright lemon-Dijon dressing.

Ingredients

  • 1 large bunch kale, stems removed and chopped
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (divided)
  • 1/2 teaspoon black pepper (divided)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 small red onion, thinly sliced
  • 1/3 cup Kalamata olives, pitted
  • 1/2 cup feta cheese, crumbled

For the dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the chickpeas dry and toss with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Spread evenly on the baking sheet and roast for 25–30 minutes, until crispy and golden.
  4. Place chopped kale in a large bowl and drizzle with the remaining 1 tablespoon olive oil. Massage with your hands for 2–3 minutes until slightly softened.
  5. Add cherry tomatoes, cucumber, red onion, and Kalamata olives to the bowl.
  6. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper to make the dressing.
  7. Pour the dressing over the salad and toss well to combine.
  8. Top with roasted chickpeas and crumbled feta just before serving.

Notes

  • Store roasted chickpeas separately to maintain crispness.
  • Add roasted red peppers or artichoke hearts for extra Mediterranean flavor.
  • Include grilled chicken or quinoa for additional protein.
  • For a dairy-free option, omit feta or use a plant-based alternative.
  • Refrigerate leftovers in airtight containers for up to 4 days.

Nutrition

Find it online: https://recipesbyliza.com/mediterranean-kale-and-roasted-chickpea-salad/