Mediterranean Kale Salad Recipe
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Foodie Crush · by Heidi Larsen★ 5.0 (12)

Mediterranean Kale Salad Recipe

NUTRITION · PER SERVING80M COOK
CAL 17%·PRO 26%
CARBS 31G36% OF CAL
12G FIBER7G OTHER12G TOTAL SUGAR
FAT 22G55% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty kale salad with roasted chickpeas, artichokes, olives, sun-dried tomatoes, and a lemony dressing. Filling and bright-flavored.

mainmediterraneansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 4 tablespoons fresh lemon juice (, divided)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 ounces lacinato or dinosaur kale (, to make about 8 cups chopped)
  • 1/2 cup grated Parmesan cheese
  • 1 cup quartered artichoke hearts (, drained and sliced in half)
  • 1/2 cup sun-dried tomatoes packed in oil (, from a 4 ounce jar, drained and slivered)
  • 1/4 cup kalamata olives (, pitted then sliced )
  • 1/3 cup toasted pine nuts
  • 1/4 cup capers (, drained)
  • 15 ounces garbanzo beans (chickpeas) (, rinsed and drained)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan cheese
PREP
20M
SODIUM
1111MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.