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. 🙂
Kale, Cucumber and Chickpea Salad
Prep
Total
Yield 4 servings
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!
Ingredients
- 1-2 Bunches of Kale
- Juice of lemon
- 3 tbsp Olive Oil
- 3 cloves of garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 cucumber
- 1oz 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.
Add the kale to the bowl with the dressing. Massage with hands making sure the kale is covered. Set aside.
Wash and cut the cucumber into half-moons. Add them to the kale and toss.
Grate the cheese and add it to the salad. Toss.
Drain the chickpeas. Add them to the salad. Toss.
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 tbsp 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.
Courses Any
Cuisine Italian
Nutrition Facts
Serving Size 220g
Amount Per Serving | ||
|---|---|---|
Calories 210 | ||
% Daily Value | ||
Total Fat 13 g | 20% | |
Total Carbohydrates 21 g | 7% | |
Dietary Fiber 6 g | 24% | |
Sugars 3 g | ||
Protein 8 g | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This looks so yummy!