Chickpea Kale Salad

by Amanda McKillop
chickpea kale salad

I haven’t cooked for a while since I got married. It hurts me a little bit to say that my husband is better in the kitchen than I am. However, this time I wanted to give him a little surprise by having a simple chickpea kale salad for him.

After looking over some recipes, I finally found a really gorgeous little recipe for summer chickpea kale salad with feta, olives and basil. Just imagine it, and you can already see the abundance of colours and nutrition in the recipe. My husband has always been big with healthy living. His food always has this delectable leafy experience. So I had to get a go and show him I can at least do this much.

Chickpea Kale Salad With Feta, Olives and Basil

When I assembled the ingredients for the kale salad recipe, it was a delightful sight. The bright leafy greens of the basil and the rich red colour of the tomatoes are winners. So I readied some kale, olives, cubed feta cheese, garlic, red onion, olive oil, red wine vinegar, cherry tomatoes, fresh basil leaves, then salt and pepper for taste.

Just looking at the collection of ingredients for my summer chickpea kale salad made my eyes full of colours. I just had to reiterate because of the abundance of it. 

Anyway, I combined the beans, olives, chopped kale, feta, garlic and onion and mixed them gently together. Then went to mixing the condiments and used salt and pepper to adjust the taste. Mix them all together. You might want to be gentle and put in the tomatoes last and some on top for colour.

Making Your Own Chickpeas

I said that my husband is better in the kitchen, but it doesn’t mean I don’t know my way around the kitchen. So to make sure that I put that idea across to him, I started with my chickpeas for this kale salad recipe. I have to be honest, it took some time, but it was worth it.

First, after getting your dried chickpeas look for any damaged ones and take them out. Then, it’s a good idea to pre-soak them. It’s not crucial, but it will make the chickpeas so much better. Pre-soaked ones are faster to cook and easier to digest. The texture would also be better due to the lowered cooking time.

Afterwards, get ready with the cooking broth. Again, the broth can be your own personal taste. Then you bring it to a boil and slow simmer to cook. It would usually take around 2 hours to be done, depending on the peas.

When you’re done, turn off the stove and let it cool. That’s it. You have your own homemade chickpeas for your summer chickpea kale salad with feta, olives and basil. This chickpea kale salad recipe is making a solid case for being my favourite.

Did You Make This Recipe?
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