Kale and Chickpea Salad


We had this salad with dinner last night and it pretty perfect.  Unlike today’s 30 degree weather, it was warm and felt like spring had arrived.  I was totally craving some fresh and light for dinner, and slow cooker BBQ chicken and kale salad sounded like the perfect make ahead meal.  I threw some drumsticks in the slow cooker with a low sugar BBQ sauce and threw this salad together before venturing out of the house all day for a coffee date, hair appointment, yoga, and my fifth trip to the market (because I am addicted to grocery stores, not because I keep eating all the food).  Basically, I came home to a ready dinner that was out of this world! This salad is one of those gorgeous, bright recipes that basically speaks for itself.  I don’t need to explain why this is healthy because its a kale salad after all,  and its simply delicious because its perfectly dressed in a sweet honey lemon dressing laced with tangy feta.  This crappy winter weather needs to move out for warm spring days and more kale salads!

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  • 1 large bunch of kale
  • 1 medium red bell pepper, chopped
  • 1/2 cup finely chopped red onion
  • 1 1/2 cups of chickpeas, drained and rinsed
  • 3/4 cup of crumbled feta cheese
  • For the Lemon Honey Dressing:
  • juice from half a lemon
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp salt
  • Servings: 4
  • Difficulty: easy


  • Chop the kale and discard the stems
  • Combine in a large bowl with the remaining veggies and chick peas
  • Whisk the dressing ingredients together
  • Toss the salad generously with the dressing, making sure each piece of kale is dressed
  • Let sit in the refrigerator for at least 3 hours, this allows the kale to marinate and lose some of its bitterness and hard to chew texture

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