Israeli Chickpea and Crispy Kale Salad

This easy to make vegetarian recipe works well as a side dish or a light main course. No cooking required for this recipe – perfect for a hot summer day!

Israeli Chickpea and Kale Salad Recipe

  • 1 can chickpeas, rinsed and drained
  • 1 pint grape tomatoes, halved length-wise
  • 8 scallions, thinly sliced
  • 1 bunch dinosaur kale, de-stemmed and finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 lemon, juiced

In a large mixing bowl, combine the chickpeas, halved tomatoes, chopped scallions, chopped kale, half the minced garlic, 1 teaspoon salt, 2 tablespoons olive oil and the juice of 1 lemon. Toss until very well combined. Set aside to marinate for at least 10 minutes before serving.


On the List?

Subscribe to Plated's Newsletter

Thanks for signing up!

There was an error signing you up.
Please check that your email is valid. Try again