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
Scale
- 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
