Kale, Cucumber and Chickpea Salad
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 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
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