Mediterranean Kale Salad

Serves: 6 Save

Ingredients (17)

  • 8 ounces lacinato or dinosaur kale , to make about 8 cups chopped
  • 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
  • 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
  • For the Roasted Chickpeas:
  • 15 ounces garbanzo beans (chickpeas) , rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons freshly grated Parmesan cheese

Directions

Learn how to make this recipe at Foodie Crush