This warm kale salad is a simple, filling vegan dish made with chickpeas, black olives, and sun-dried tomatoes. It’s delicious on its own, but would make a healthy side dish, as well.
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While some people have girls nights, I am lucky enough to have girls days. One of my friends came over last week and we spent a good part of the day together. During that time we watched The Lucky One (Oh hey, Zac Efron!), caught up on our lives, and cooked together. It’s always fun having someone else in the kitchen who enjoys experimenting with flavors and food as much as you do!
She brought the kale and I had the rest of the ingredients hanging out in the kitchen. My friend is vegetarian so we created a delicious, meatless meal that we both enjoyed very much. The salad was made with super simple ingredients, but it was so flavorful and very filling!
Not only was this salad really easy to make, it’s nutritious, healthy and cheap! A small bunch of kale isn’t any more expensive than a head of lettuce. And the canned chickpeas and olives are also budget-friendly. The most expensive part of this dish is probably the sun-dried tomatoes, but you could use sliced grape tomatoes instead.
As a vegan/vegetarian meal, this salad is very satisfying! But it would also make a great side dish for weeknights since it’s so easy to put together! Just throw all the ingredients in a skillet, cook it up, and serve warm!
Warm Kale and Chickpea Salad
This salad really is as simple as that! Heat olive oil in a skillet, then add onion and garlic and cook until they become fragrant. Next, toss in the kale and cook until it starts to wilt. You want it to become a bright, vibrant green color. Then, add in the chickpeas and olives. I added the sun-dried tomatoes last because I wanted them to be warm, but not really cooked much. Finish the dish with a squeeze of lemon juice and season with salt and pepper. Done and delicious!
- 2 tbsp. olive oil
- 2 garlic cloves, chopped
- 1/3 cup onion, chopped
- 3 cups kale leaves, washed with stems and ribs removed
- 15 oz. can chickpeas, rinsed and drained
- 1 cup large black olives, sliced
- 1/4 cup sundried tomatoes, sliced
- 1 lemon, juiced
- Salt and pepper
- Heat olive oil in a skillet over medium heat.
- Add garlic and onion and cook until the onion begins to soften and the garlic becomes fragrant, about 1-2 minutes.
- Add kale and cook until it starts to wilt and turn bright green.
- Then, stir in the chickpeas, olives, and sundried tomatoes.
- Add the lemon juice and stir to combine.
- Season with salt and pepper and serve.
We had half a bag of kale left over, so after we ate we made kale chips. My love of kale has yet to dwindle! For a little leafy green, it’s surely versatile!
Did you make this Warm Kale and Chickpea Salad recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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