MY TOP SALAD PICK
With warmer weather around the corner, I am beginning my yearly salad search. It always poses the same issue for me though. Many salads are great when you make them but turn soggy the next day. Grain salads keep well but I wanted a grain-free option also. During a luncheon, I tried a fantastic chickpea and kale salad at one of the local restaurants. As I was eating it I realized that many of the key ingredients would be able to last days. That was my inspiration for this salad which I have been eating on a weekly basis because I love it that much. I make a large batch and it lasts me for 3 lunches.
The veg: 2 celery stalks, 1/4 red onion, 1/2 red pepper, chives, a bunch of kale. I also add fresh, flat-leafed parsley if I have some on hand. When preparing the kale, remove the stem portion. It is too tough.
The additions: 100g of feta cheese (I buy imported Greek sheep’s milk feta from a local deli), 2 Tbsps dried currants (but you can use dried cranberries, cherries, raisins, etc), a can of chickpeas.
Everything needs to be chopped into a small dice, with the kale being more of bite-sized pieces. I also find that chickpeas from a can tend to be a bit too tough so I rinse them and microwave them for 2 minutes. Once they have cooled I add them to the rest of the vegetables.
For the dressing I simply add a teaspoon of salt and black pepper, 2 Tbsps lemon juice, and 4 Tbsps olive oil. It is a refreshing, hearty salad. The dressing has a bit of acid. This pairs nicely with the sweet from the dried fruit and the salty from the feta. I also really love the crunchy bits from the firmer vegetables that are tossed in. You can even add some baby tomatoes but they tend to go soft and the bonus of this salad is the fact that it keeps fresh for many days.
Hands down my favourite salad thus far.
Chickpea Kale Salad
1 bunch kale (chopped into small pieces)
2 celery stalks (chopped)
1/4 red onion (diced)
1/2 red pepper (diced)
chives (fresh, chopped)
parsley (chopped, optional)
1 can chickpeas
100 g feta
4 Tbsps olive oil
2 Tbsps lemon juice
1 tsp black pepper
1 tsp salt
2 Tbsps dried currants
1. Rinse and microwave chickpeas and let cool.
2. Toss all ingredients in a bowl until combined.
Protein 14.3 g