Kale, Cucumber, and Chickpea Salad is a simple, tasty, protein-rich salad that you can make in minutes. Need even more protein? Add some grilled chicken!
Hey! Look! I'm blogging a new recipe for a change.
Truth be told, I've been re-embracing my blogging roots. I decided to launch a podcast on my birthday as a throwback to my old Roni's Weigh blogging days. I even republished my old Facebook Page, and I'm using that as a blog of sorts for some extra accountability lately.
I've been feeling pretty blah the last few months. So I thought the blog and podcast would be a welcomed distraction.
Anyway, I'm sure you are here for the recipe, so let's get to it.
A friend asked if I wanted some kale as they were unsure how to use it. I excitedly accepted, of course, and told them I would share a recipe.
I mean, I already have quite a few kale recipes on the site, but that list pales in comparison with how many I used to have. Let's just say. I went through a kale phase as did many bloggers about ten years ago or so.
This is what I made today, and it came out fantastic!! Now I know what I'll be eating for lunch all well. 🙂
📖 Recipe
Kale, Cucumber and Chickpea Salad
Ingredients
- 1-2 Bunches of Kale
- Juice of lemon
- 3 tablespoon Olive Oil
- 3 cloves of garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 cucumber
- 1 oz romano cheese
- 1 can of chickpeas
Instructions
- Remove any tough stems of the kale, cut into ribbons, wash and set aside.
- In a bowl large enough for all the ingredients, whisk the lemon juice, olive oil, garlic, salt, pepper, and red pepper flakes to make the dressing.Juice of lemon, 3 tablespoon Olive Oil, 3 cloves of garlic, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes
- Add the kale to the bowl with the dressing. Massage with hands making sure the kale is covered. Set aside.1-2 Bunches of Kale
- Wash and cut the cucumber into half-moons. Add them to the kale and toss.1 cucumber
- Grate the cheese and add it to the salad. Toss.1 oz romano cheese
- Drain the chickpeas. Add them to the salad. Toss.1 can of chickpeas
Notes
- I used a mix of red and dinosaur kale. It totaled about 250 grams once the stems were removed.
- If you don't have a lemon, 3 tablespoon of jarred lemon juice would work great.
- Make sure to use GOOD olive oil. Not the stuff you cook with, the stuff you dip bread in! KWIM?
- Parmesan can be substituted for the romano. That's just what I happen to have.
- This salad needs to sit for a few minutes. That's why I have you coat the kale first.
Brenna
This looks so yummy!