Why Make This Recipe
Quick and Easy Kale Salad is perfect for a weeknight dinner when you want something healthy but don’t have a lot of time. This salad is light yet filling, thanks to the protein from chickpeas and the flavors of fresh veggies. It’s a great way to sneak in some greens and is easy to make in under 15 minutes.
How to Make Quick and Easy Kale Salad
Ingredients:
- 4 cups Fresh Kale, chopped (Washed and tough stems removed.)
- 1 medium Cucumber, diced (Adds refreshing crunch.)
- 1 medium Red or Yellow Bell Pepper, chopped (Provides sweetness and color.)
- 1 cup Cherry Tomatoes, halved (Adds juiciness and acidity.)
- 1 small Red Onion, thinly sliced (Soak in cold water for milder flavor.)
- 1 cup Canned Chickpeas, drained and rinsed (Adds protein and fiber.)
- 0.5 cup Feta Cheese, crumbled (Adds a savory, tangy element.)
- 0.25 cup Extra Virgin Olive Oil (For richness and healthy fats.)
- 2 tablespoons Lemon Juice (Freshly squeezed for acidity.)
- to taste Salt (Enhances flavors.)
- to taste Black Pepper (Freshly ground.)
Directions:
- Prepare the kale by removing tough stems and chopping it into bite-sized pieces. Rinse thoroughly and dry.
- Dice the cucumber and add it to the kale.
- Chop the bell pepper and add it to the salad bowl.
- Halve the cherry tomatoes and add them to the bowl.
- Thinly slice the red onion and soak it in cold water if desired, then add to the salad.
- Rinse and drain the chickpeas, then fold them into the salad.
- Crumble feta cheese over the salad.
- In a separate bowl, whisk together olive oil and lemon juice, seasoning with salt and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning as needed, then let it sit for 5 minutes before serving.
How to Serve Quick and Easy Kale Salad
Serve the salad in a large bowl or on individual plates. You can enjoy it as a side dish or make it the main event by adding grilled chicken or shrimp. It pairs perfectly with crusty bread for a complete meal.
How to Store Quick and Easy Kale Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best to keep the dressing separate until you are ready to eat. This way, the veggies stay crisp and fresh. You can store it for 1-2 days.
Tips to Make Quick and Easy Kale Salad
- For a quicker prep, buy pre-washed and chopped kale.
- Use a mix of different colored peppers for a more vibrant salad.
- Let the salad sit for a little while so all the flavors blend together.
- If you want extra crunch, add nuts or seeds.
Variation
You can customize this salad by adding grilled vegetables, avocado, or even quinoa for an extra boost of nutrients. Substitute feta with goat cheese or leave it out for a dairy-free option.
FAQs
1. Can I use other greens instead of kale?
Yes, you can use other greens like spinach or arugula, but they might require less preparation.
2. How can I make this salad vegan?
To make it vegan, simply omit the feta cheese or use a plant-based option.
3. Can I make this salad ahead of time?
You can make the salad ahead of time, but it’s best to add the dressing just before serving to keep the veggies crisp.
Quick and Easy Kale Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A light yet filling salad with fresh veggies and protein-rich chickpeas, ready in under 15 minutes.
Ingredients
- 4 cups Fresh Kale, chopped
- 1 medium Cucumber, diced
- 1 medium Red or Yellow Bell Pepper, chopped
- 1 cup Cherry Tomatoes, halved
- 1 small Red Onion, thinly sliced
- 1 cup Canned Chickpeas, drained and rinsed
- 0.5 cup Feta Cheese, crumbled
- 0.25 cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice
- to taste Salt
- to taste Black Pepper
Instructions
- Prepare the kale by removing tough stems and chopping it into bite-sized pieces. Rinse thoroughly and dry.
- Dice the cucumber and add it to the kale.
- Chop the bell pepper and add it to the salad bowl.
- Halve the cherry tomatoes and add them to the bowl.
- Thinly slice the red onion and soak it in cold water if desired, then add to the salad.
- Rinse and drain the chickpeas, then fold them into the salad.
- Crumble feta cheese over the salad.
- In a separate bowl, whisk together olive oil and lemon juice, seasoning with salt and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning as needed, then let it sit for 5 minutes before serving.
Notes
For a quicker prep, buy pre-washed and chopped kale. Use a mix of colored peppers for a vibrant salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American