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