Chickpea and Kale Salad - Vegetarian
The Chickpea and Kale Salad combines the robust flavors of Mediterranean cuisine into a wholesome and nutrient-dense meal. With fresh chopped kale, tender chickpeas, diced red bell pepper, red onion, and crumbled feta cheese, every bite is packed with texture and taste. The lemon-tahini dressing ties it all together, providing a tangy and slightly sweet note that complements the hearty vegetables perfectly.
Ingrédients
- 1 can chickpeas, drained and rinsed
- 4 cups kale, chopped
- 1 medium red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 tablespoon honey
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, massage the chopped kale with olive oil and a pinch of salt until the leaves are tender and slightly wilted.
- Add the chickpeas, red bell pepper, red onion, and crumbled feta cheese to the bowl.
- In a small bowl, whisk together the lemon juice, tahini, honey, cumin, paprika, salt, and black pepper until well combined.
- Pour the dressing over the salad and toss to coat evenly.
- Serve immediately or chill in the refrigerator for a refreshing cold salad.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 35g | Protéines: 10g | Fat: 16g | Sucre: 8g
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