Kale, Cucumber and Chickpea Salad - portrait

Kale, Cucumber and Chickpea Salad



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! 



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.


  • 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


Total Carbohydrates 21 g


Dietary Fiber 6 g


Sugars 3 g

Protein 8 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by GreenLiteBites at