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    Home » Recipes » Kale, Cucumber and Chickpea Salad

    Kale, Cucumber and Chickpea Salad

    Updated: Jun 9, 2023 by Veronica Noone · This post may contain affiliate links · 1 Comment

    cucumber and chickpea salad pin

    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! 

    kale salad main

    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

    cucumber and chickpea salad featured

    Kale, Cucumber and Chickpea Salad

    Roni Noone
    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! 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Any
    Cuisine Italian
    Servings 4 servings
    Calories 210 kcal

    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.

    Nutrition

    Serving: 220gCalories: 210kcalCarbohydrates: 21gProtein: 8gFat: 13gFiber: 6gSugar: 3g
    Keyword Chickpea, Cucumber, Kale, salad
    Tried this recipe?Let us know how it was!

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    1. Brenna

      July 29, 2020 at 2:26 am

      This looks so yummy!

      Reply

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