Past Recipes
Chopped Kale Salad

Chopped Kale Salad with Chickpeas, Feta, and Portobello “Bacon”

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There’s a reason kale salads remain ubiquitous: They’re hearty, versatile, and resist sogginess better than other lettuces. This take on the chopped salad features curly kale along with grape tomatoes, corn, and feta tossed in a creamy lemon-mustard dressing. Portobello “bacon”, roasted chickpeas, and avocado add even more depth to this all-star dinner.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 870
  • Protein 25g
  • Total Carb 72g
  • Total Fat 63g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • crumbled feta cheese
    • 3 ounces
    • crumbled feta cheese
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • corn
    • 3/4 cup
    • corn
  • smoked paprika
    • 1/2 teaspoon
    • smoked paprika
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • grape tomatoes
    • 1 pint
    • grape tomatoes
  • lemon
    • 1
    • lemon
  • mayonnaise
    • 2 packets
    • mayonnaise
  • garlic
    • 1 clove
    • garlic
  • curly kale
    • 12 ounces
    • curly kale
  • avocado
    • 1
    • avocado
  • portobello mushrooms
    • 3
    • portobello mushrooms
  • smoked sea salt
    • 1 teaspoon
    • smoked sea salt
  • chickpeas
    • 1 cup
    • chickpeas

What You’ll Need

  • black pepper
  • olive oil
  • kosher salt
  • canola oil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Using a spoon, scoop out and discard portobello gills and stems. Wipe caps clean with a damp paper towel, then roughly chop. Rinse tomatoes and halve. Halve lemon. Rinse kale, trim and discard long stems, then roughly chop leaves. Sprinkle ¼ teaspoon salt over kale and, using your hands, massage leaves until beginning to soften and darken, 1-2 minutes.

  2. Roast “Bacon” and Chickpeas

    Roast “Bacon” and Chickpeas

    Rinse chickpeas and pat dry with paper towel. In a large bowl, whisk together spice mix and 3 tablespoons canola oil. Add portobellos and chickpeas to bowl with spiced oil and toss to coat, then transfer to a baking sheet. Wipe bowl clean and reserve for the next step. Spread portobellos and chickpeas in a single layer, spacing apart as much as possible, and roast until crispy, 18-20 minutes.

  3. Make Garlic Paste

    Make Garlic Paste

    While portobellos and chickpeas roast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Transfer garlic paste to large bowl from mushrooms and chickpeas.

  4. Make Salad Dressing

    Make Salad Dressing

    Add mayonnaise, mustard, juice of 1 lemon, ⅛ teaspoon salt, and pepper as desired to bowl with garlic paste, and whisk to combine. Whisking continuously, slowly add 2 tablespoons olive oil to fully combine. Add feta and kale to bowl with dressing and toss to coat, then set aside to marinate at room temperature until ready to serve.

  5. Sauté Corn and Tomatoes

    Sauté Corn and Tomatoes

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add corn and cook until bright yellow and beginning to char, 3-4 minutes. Stir in tomatoes to warm through, about 1 minute more. Season with ⅛ teaspoon salt and pepper as desired, then remove pan from heat.

  6. Toss and Plate Salad

    Toss and Plate Salad

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into small dice. Add diced avocado, portobello “bacon” and chickpeas, and sautéed corn and tomatoes to bowl with kale and dressing, and toss to coat. Divide chopped kale salad between serving plates, and enjoy!

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