This easy Lemony kale Salad with Feta Cheese is tangy, refreshing, and perfect for summer. Serve this delicious kale salad as an appetizer, side dish, or light lunch. It is also packed with cherry tomatoes, cucumber, red onion, and chickpeas. The dressing is just a simple lemon juice, olive oil, salt, and pepper mixture that really hits the spot!
I know some people are over the kale trend, but I don’t think something like kale can ever go out of style. It’s packed with nutrients and makes for a great salad, especially if you give it a little massage. This Lemony Kale Salad with Feta Cheese is a little tangy, creamy, and packed with many healthy ingredients.
The acid of the lemon helps break down the kale a bit, which is great because kale is known for being a bit tough. Massaging your kale before adding all the other salad ingredients makes it much more palatable and allows you to enjoy fresh kale instead of having to cook it.
Lemon Feta Kale Salad Recipe Ingredients
- Kale – I used curly kale for this salad, but Dino kale can also be used.
- Chickpeas – The chickpeas add protein and texture to the salad. You can also use white beans if you like.
- Feta Cheese – I love feta cheese, and it’s always a great addition to salads. It goes well in this salad because it cuts acidity from the lemon while adding some creaminess and salt. Vegan feta can be substituted.
- Tomatoes – I used grape tomatoes that I sliced in half. Cherry/grape tomatoes are nice because they are sweet and add a nice pop to the salad. Regular-sized diced tomatoes can also be used.
- Cucumber – Cucumber is always a refreshing veggie to add to salads. It adds a nice crunch and goes well with mint and feta cheese.
- Red Onion – I always add fresh red onion to my salads, and this time is no different! You can also use white onion or a shallot for a milder taste.
- Fresh Herbs – I used a mix of fresh mint and parsley. The mint goes well with the feta cheese and cucumbers. Use any fresh herbs you have on hand.
- Dressing – The dressing is very simple and consists of olive oil, fresh lemon juice, salt and pepper. You can also use bottled dressing if you like.
How To Make The Best Lemony Kale Salad
- Remove the large stems from the kale leaves and wash them well. Dry the kale with a clean towel and chop it into bite-size pieces. Place the chopped kale in a large bowl and drizzle with a small squeeze of lemon juice, about 1 teaspoon olive oil, and a pinch of salt. Use your hands to gently massage the dressing into the kale. This will help the kale leaves break down so they’re more enjoyable to eat. Massage the kale for about 30 seconds to 1 minute.
- Next, add the diced tomatoes, cucumber, feta cheese, red onion, chickpeas, and fresh herbs. Pour over the olive oil and lemon juice and season with salt and pepper. Mix everything together well and add any extra lemon juice, salt, and pepper that is needed. Enjoy immediately or store in the refrigerator for up to four days.
Kale Salad Recipe Frequently Asked Questions
- This kale salad can be made vegan by using vegan feta cheese or omitting it. You can use store-bought vegan feta or make your own with this recipe.
- What type of kale is best for this salad? You can use either curly or Dino kale. I used curly kale, and it worked great.
- Can different ingredients be added to the salad? Of course! Add any extra salad toppings you like.
- How long do leftovers last in the refrigerator? Leftovers should last about 4 days if stored in an airtight container. Kale is a hearty vegetable that should be able to stand up to the dressing, even after a few days.
- How should this kale salad be served? It can be served as an appetizer, side dish, or light lunch. If serving for lunch, feel free to add other ingredients to help bulk it up.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Refreshing Kale Salad Recipes?
Chopped Kale Power Salad with Lemon Tahini Dressing
Mexican Kale Salad with Cumin Lime Dressing
Roasted Sweet Potato and Black Bean Kale Salad
Rice Salad with Chickpeas and Kale
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Lemony Kale Salad with Feta Cheese
- Total Time: 20 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
This easy Lemony kale Salad with Feta Cheese is tangy, refreshing and perfect for summer! Serve this delicious kale salad as an appetizer, side dish or light lunch. It is also packed with cherry tomatoes, cucumber, red onion and chickpeas. The dressing is just a simple lemon juice, olive oil, salt and pepper mixture that really hits the spot!
Ingredients
- 1 bunch kale, about 4–5 cups once chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup thinly sliced cucumber
- 1 cup sliced grape or cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1 cup crumbled feta cheese, or more if desired
- 1/3 cup chopped fresh herbs, I used a mixture of mint and parsley
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- Salt and black pepper, to taste
Instructions
- Remove the large stems from the kale leaves and wash them well. Dry kale with a clean dish towel and chop into bite size pieces. Place chopped kale into a large bowl and drizzle with a small squeeze lemon juice, about 1 teaspoon olive oil and a pinch of salt. Use your hands to gently massage the dressing into the kale. This will help the kale leaves break down so they are more enjoyable to eat. Massage kale for just about 30 seconds – 1 minute.
- Next, add in the diced tomatoes, cucumber, feta cheese, red onion, chickpeas and fresh herbs. Pour over the olive oil and lemon juice and season with salt and pepper. Mix everything together well and add any extra lemon juice, salt and pepper that is needed. Enjoy immediately or store in the refrigerator for up to 4 days.
Notes
You will also need a little extra lemon juice, olive oil and salt to help massage the kale leaves with.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad, Vegetarian
- Method: no cook
- Cuisine: American
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