Recipes

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.

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