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Mediterranean Chickpea & Sundried Tomato Kale Salad

I love the Mediterranean-inspired flavors and ingredients in this salad. Feel free to add some chicken or fish on top, if you'd like, for a complete meal!

Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 20 minutes
Author Rachel Druckenmiller


  • 1 bunch curly kale destemmed, washed and dried
  • 3 tablespoons fresh lemon juice about one lemon
  • 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
  • 1/3 cup nutritional yeast
  • 1 15-ounce can chickpeas AKA garbanzo beans drained and rinsed (I use the Eden brand)
  • 1/2 cup sundried tomatoes chopped
  • 2 tablespoons hemp seeds hulled
  • Black pepper to taste


  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. Enjoy!