Garbanzo Bean Kale Salad
An easy garbanzo bean and lacinato kale recipe with feta, red onion, and cherry tomatoes. This is an easy meal prep that's perfect for a side salad or to keep in the fridge as a snack.
Servings: 6 servings
Calories: 240kcal
Cost: $5
Equipment
- 1 large bowl
- 1 strainer
- 1 Small bowl
Ingredients
Garbanzo Bean Kale Salad
- 2 14 oz cans garbanzo beans, drained and rinsed
- 1 head lacinato kale
- 1 cup cherry tomatoes, chopped
- ½ medium red onion, sliced thin
- 1 cup feta cheese
Lemon Parsley Dressing
- ½ cup extra virgin olive oil
- 3 tablespoon white wine vinegar
- 2 tablespoon lemon juice
- 2 tablespoon fresh chopped parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon dijon mustard
Instructions
- Remove the stems from the kale and chop. If you are eating right away, I recommend massaging the kale with olive oil for a few minutes to tenderize it.
- In a large bowl, combine kale, garbanzo beans, red onion, cherry tomatoes, and feta cheese.
- In a mason jar or small bowl, combine olive oil, lemon juice, white wine vinegar, garlic, dijon, salt, and pepper. Whisk well or shake in a jar to combine.
- Stir the dressing into the salad to combine. Eat immediately or refrigerate to marinate and enjoy later.
Video
Notes
- For the longest-lasting results, lay the garbanzo beans on a paper towel to dry after rinsing.
- Marinating the kale will help tenderize and break down the fibrous cell walls, but if you want to enjoy it immediately, you can massage the kale with olive oil to manually tenderize.
- Save some extra dressing to combine with the salad when serving.
Nutrition
Calories: 240kcal | Carbohydrates: 4g | Protein: 4g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 22mg | Sodium: 900mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 11mg | Calcium: 135mg | Iron: 1mg
