Mediterranean Chickpea & Sundried Tomato Kale Salad {Vegan}

I’ve been a kale lover for a few years now and have fun coming up with new ways to incorporate it into recipes.

I even found these super cool kale-lover clothing items at a small store called Simply Local in San Diego that reflect someone’s serious obsession with this leafy green veggie.

Kale Clothes SD

Today’s salad recipe has some Mediterranean inspirations with lemon, olive oil, garlic, tomatoes and chickpeas. It comes together in a matter of minutes and can be enjoyed for lunch or dinner.

From the kale and garlic to the hemp seeds and chickpeas, this delicious dish is LOADED with cancer-fighting and fat-storage fighting foods known as GBOMBS. Click here to learn more about GBOMBS and why we should eat them daily.

The key to this salad is massaging the lemon juice into the kale leaves to “cook” and soften the kale and break down its bitterness; it’s always important to give your raw kale a little massage.

Speaking of massage, when I was in college I considered going into massage therapy and even went so far as to buy a KISS (Keep It Simple, Stupid) guide-book to learn the basics. Clearly I didn’t pursue that route, so massaging kale will have to do! 🙂

Mediterranean Kale Salad

What I love about kale salads (one of the many things) is that they “keep” for a few days in the fridge.

Any other greens’ salads will wilt in a matter of hours once you put dressing on it, but kale salad holds up for about 3 days, so it’s something you can make ahead of time and enjoy for several meals.

Check out today’s recipe, and let me know what you think!

Med Kale Saladkale salad 2

Ingredients

1 bunch curly kale, destemmed, washed and dried
Juice of one lemon (about 3 tablespoons)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed and finely minced (1 large clove OR 2 small cloves)
1/2 teaspoon coarse sea salt
Black pepper, to taste
1/3 cup nutritional yeast (click here for all the info on this cheezy substitute)
1 (15 ounce) can chickpeas, drained and rinsed (I use the brand Eden)
1/2 cup sun-dried tomatoes, chopped
2 tablespoons hemp seeds (optional)

Directions

  1. Tear kale leaves into pieces and put in large bowl.
  2. Add lemon juice, olive oil, garlic and sea salt, and massage everything into the kale leaves for 1-2 minutes, until the leaves are shiny, soft, and have reduced in volume by about half.
  3. Add the black pepper, nutritional yeast, chickpeas, sun-dried tomatoes, and hemp seeds and toss until evenly combined. Add more salt or pepper to taste.
  4. Enjoy!

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2 Comments

  1. Bhavana Singh

    Going on my ‘must try’ list 🙂

    • Oh great! I’ve made it a few times in the past week, and the addition of the garlic totally pulled everything together! It’s quick and easy to make, too.

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