Summer time Chickpea Kale Salad with Feta, Olives & Basil

Magic is believing in your self, if you are able to do that, you may make something occur.
Johann Wolfgang von Goethe

Hey all! Hoping everybody had a terrific week! At the moment’s submit is a quickie as I head off to a day of debate, sharing, driving & enjoyable with an enormous group of my co-workers someplace deep, deep within the woods the place cell telephones don’t work. Yup, it’s time for our annual crew constructing retreat weekend within the BC Wilderness the place the bears roam freely and so do the concepts. However don’t fear, we can be in cabins secure & sound 😉 I’ve to duck out early to be again for a particular occasion this weekend, which suggests driving 3 hours dwelling to get again for the morning. It’s going to be an enormous day, and one I’m actually trying ahead to (a protracted summer season nights drive alone with good music? My sort of enjoyable).

This recipe was conceived final weekend after drooling over two recipes on fave blogs of mine. Whereas my weblog studying has been virtually non-existent this summer season (one thing I miss), I do know a success of inspiration after I see one, and when these two women posted recipes with related summer season substances inside what appeared like every week of one another, my mind was caught with no turning again.

Angela at Oh She Glows posted this stunning summer season platter of chickpea salad over tomatoes, and together with it some very sensible ideas on cooking up your individual chickpeas (which is one thing I do as a rule). Not lengthy afterwards, Sara at Sprouted Kitchen posted this attractive shredded kale with tomatoes, olives & feta.

You’ll be able to sort of see the place I’m going right here proper?

I current to you a killer mixture of a lot of my favorite issues. With summer season bounty in all places and basil & tomatoes by the bucketful, this salad brings collectively fantastic vibrant flavours, attractive color, and a great deal of good wholesome veggie vibes all ’spherical. It’s a goodie.


Summer time Chickpea Kale Salad with Feta, Olives & Basil:

  • (4) cups cooked Kabuli chickpeas*
  • (2-3) cups packed inexperienced curly kale, minced
  • (1/3) cup kalamata olives, pitted & minced finely (about 20)
  • (1/2) cup cubed feta cheese
  • (1) clove garlic, minced
  • 1/4) cup minced purple onion (non-compulsory)
  • (4) tbsp olive oil
  • (2-3) tbsp purple wine vinegar
  • (1) tsp salt (or to style)
  • black pepper to style
  • (1) pint cherry tomatoes
  • recent basil leaves (from the backyard or about one 6-8 leaves)

Mix the cooked beans, chopped kale, olives, feta, garlic & purple onion (if utilizing) and toss gently collectively. Stir within the olive oil, purple wine vinegar, salt & pepper and regulate to style. Combine all gently to include the dressing. Halve the cherry tomatoes and toss them in simply on the finish, reserving a couple of to depart on high for color. Simply earlier than serving, tear a beneficiant quantity of recent basil leaves and scatter excessive.

*I can’t stress sufficient how simple it’s to cook dinner chickpeas from scratch, as I do know there are such a lot of which might be intimidated by it. The one factor required is just a little foresight for the soaking and a spare hour to cook dinner them. The outcomes style simply so a lot better than the canned beans and save numerous power, waste, and cash in the long term. Dry chickpeas require soaking in loads of chilly water for at the very least 8 hours or so, after which they will merely be rinsed with extra chilly water, and cooked in a big pot with loads of extra water. Mix the soaked chickpeas with double the chickpea quantity of recent water, and convey this to a boil. Simmer the chickpeas at a lightweight rolling boil for about an hour (with the lid half on), or till they’re tender. You’ll be able to add a teaspoon of salt to the water whereas cooking as effectively so as to add taste. When tender, drain, rinse, and retailer the cooked beans in a container coated with water within the fridge (my mother packs them in small yoghurt containers and freezes them in hummus measurement parts). If in case you have but to do that, I extremely recommend it as the house cooked beans are superior in each method.

This salad is sturdy and can preserve very effectively within the fridge. Because it sits, it’s going to get higher and the flavours stronger, so take pleasure in it via the week as an add-on to a vegetable dinner or as a small nutritious packed lunch. My garlic loving teenager ate this all up earlier than I had an opportunity to take pleasure in, in order that’s at all times the signal of a success 🙂