This Mediterranean kale salad is fresh, flavorful, and loaded with hearty kale, spicy roasted chickpeas, creamy feta, cucumber, and a simple lemon vinaigrette. It's meal-prep friendly, filling, and tastes so good. Serve it as a light lunch, a side dish, or even a make-ahead dinner salad.
Love Mediterranean salads? Try my Mediterranean Chickpea Salad or Mediterranean Cucumber Tomato Salad. Both are easy to make, delicious, and perfect for meal prep.
I first saw this kale salad with roasted chickpeas in an Instagram reel. My twist? A quick homemade Mediterranean-style seasoning adds a spicy touch to roasted chickpeas, a simple lemon-olive oil dressing that keeps it fresh, balanced, and flavorful.
The spicy roasted chickpeas are my favorite part. They add a spicy kick, crunch, and take this kale salad to the next level. Plus, they’re tossed in an easy homemade seasoning that’s super simple to make.
The combination of soft kale and crispy chickpeas, with a spicy kick, lemony dressing, and little bursts of sweetness from raisins, comes together so well...Oh, it's so delicious. It’s now part of my weekly meal prep, and even my kids enjoy it.
Table of Contents
Why this recipe works
- It’s not just another kale salad: This hearty kale salad is so flavorful. There’s tender kale, crispy roasted chickpeas, juicy cherry tomatoes, crunchy nuts, cucumber, and creamy feta in every bite. No soggy greens here.
- You get flavor and crunch in every bite: I toss the chickpeas in a homemade seasoning mix and then roast them until crispy. It adds an extra layer of flavor and crunch. It makes this Kale chickpea salad special.
- The lemon olive oil dressing ties it all together: This simple dressing is light and flavorful, and made with pantry staples like olive oil, lemon juice, and a hint of Dijon.
- Make it once, eat all week: Massaged kale stays good for days, and the roasted chickpeas stay nice and crisp too. Great for meal prep or easy weeknight sides that you won’t get bored with.
This is the best Mediterranean kale salad recipe you’ll ever need! Serve it as a side dish with Greek Yogurt Chicken, Mediterranean Roasted Potatoes, or with Pita bread, add some hummus or tzatziki on the side for a Mediterranean touch.
Ingredient Notes
This kale and chickpea salad with feta is so easy to put together with simple pantry ingredients. Here’s what you’ll need:
- Kale: I use curly kale or lacinato kale (also called Tuscan kale). Make sure it’s fresh, not limp. Wash it well and remove the thick stems. Massaging it with a little olive oil makes it soft and easier to chew.
- Chickpeas: I use canned chickpeas (just drain and rinse well), then roast them for extra crunch. You can also use air-fried chickpeas.
- Cucumber: It adds a juicy, refreshing crunch. Any regular cucumber works, or use an English cucumber for fewer seeds.
- Feta cheese: A little goes a long way in this kale salad recipe. It adds creaminess and a nice salty flavor that balances the lemon dressing. You can also try goat cheese or skip it for a dairy-free version. The kale salad still tastes fresh and delicious without it.
- Roasted nuts: You can use any roasted nuts, like slivered almonds, chopped walnuts, cashews, or pumpkin seeds. They add crunch and balance the flavors beautifully in this kale salad.
- Raisins (or dried cranberries): This is optional, but I love the touch of sweetness it adds to every bite. It balances the tangy flavors.
- Olive oil, lemon juice, and fresh garlic: This is your dressing. Use good-quality olive oil, fresh garlic, and freshly squeezed lemon juice. They make a difference.
- Salt, pepper, and herbs (optional): I kept it simple with salt, pepper, and fresh parsley. You can add dried oregano, fresh dill leaves, or even sumac or za’atar for extra flavor.
Please refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to make this Kale Chickpea Salad recipe
Step 1: In a small mixing bowl, stir together all your spices. This will add delicious flavor to the chickpeas.
Step 2: Toss the cooked or canned chickpeas with the prepared spice mix and 2 teaspoons of olive oil. Taste and adjust if needed. Spread the seasoned chickpeas on a baking tray and roast in a preheated oven at 200°C (390°F) for 20-30 minutes or until they’re golden and crispy. (Mine took 30 minutes.)
Step 3: Meanwhile, prep the kale. Remove the stems (discard them), and chop the kale into bite-sized pieces.
Step 4: Add olive oil, lemon juice, and a pinch of salt. Massage until the leaves soften and turn dark green. Don’t skip massaging the kale. It makes it softer and easier to eat
Step 5: In a mason jar, shake together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until everything is well combined.
Step 6: In a large bowl, mix the kale, cherry tomatoes, cucumber, red onions, feta cheese, roasted nuts, raisins, and roasted chickpeas. Pour the dressing over and toss everything together. Taste and adjust the seasoning if needed. Garnish with fresh parsley and serve.
Expert Tips
- Massage the kale well: This is the most important step. Rubbing the kale with a bit of olive oil, lemon juice, and salt makes it soft and easier to eat. It also removes the bitterness and brings out the flavor.
- Let the chickpeas cool: Once you roast the chickpeas, let them cool down to room temperature before adding them to the kale salad. This keeps them nice and crispy instead of getting soggy. Reserve a few chickpeas to garnish on top (for a color pop).
- Make it your own: You can use whatever you have on hand. No feta? Try goat cheese. No raisins? Use chopped dates, dried cranberries, or dried figs. Add avocado or cooked grains if you want to make it more filling.
Variations
- Add cooked quinoa to make Kale and quinoa salad.
- Add grilled chicken or boiled eggs for more protein.
Frequently Asked Questions
If chickpeas aren’t crispy, they likely had too much moisture. Rinse, drain, and pat them dry so they crisp up better in the oven. I toss them with dry seasoning first to absorb moisture, then add oil. Spread them out evenly on the baking tray. Don’t overcrowd, as it can lead to steaming instead of roasting.
It stays good for 2 to 3 days. Kale doesn’t wilt quickly like other greens, which makes this great for meal prep. Keep the dressing and crispy chickpeas separate until you’re ready to eat.
Yes, it makes a big difference. Massaging breaks down the tough texture and brings out the best flavor. Just a minute of rubbing with lemon juice, salt, and olive oil is enough. Trust me, that's the key to making the best kale salad.
You can use dried cranberries, chopped dates, or even pomegranate seeds. Anything slightly sweet will balance the flavors nicely.
Make-Ahead Tips
- Massage the kale ahead: Kale doesn’t wilt or get soggy like other greens. It stays soft and fresh in the fridge for 2–3 days, so you can do this step early.
- Roast the chickpeas earlier: Once cooled to room temperature, store them in an airtight container. They stay nice and crisp.
- Keep the dressing separate: Don’t mix it in until you’re ready to eat, or the chickpeas can turn soft.
- Chop the veggies ahead: I usually cut the cucumber, tomatoes, and onions a day before and keep them in the fridge.
Other Summer Salad Recipes
Looking for other salad recipes like this? Try these:
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Recipe Card
Mediterranean Kale Chickpea Salad (with Lemon Vinaigrette)
Equipment
- 1 large mixing bowl
- 1 mason jar
Ingredients
Roasted Chickpeas
- 1½ cups cooked chickpeas 1 15-ounce can chickpeas (rinsed, and drained)
- 1 teaspoon cumin
- 2 teaspoon garlic powder
- 1.5 teaspoon paprika Adjust to taste or reduce for a milder flavor.
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cardamom powder optional
- ½ teaspoon cinnamon powder optional
- 2-3 tsp olive oil
For Kale
- 1 bunch curly kale about 6 cups chopped
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- A pinch of salt
Lemon Vinaigrette Dressing
- 3 tablespoon olive oil
- 1½ tablespoon lemon juice
- 1 garlic clove minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the salad
- ½ cup cherry tomatoes halved
- 1 English cucumber chopped
- ½ red onion thinly sliced
- ¼ cup feta cheese
- ¼ cup roasted chopped nuts any almonds, walnuts, or pumpkin seeds
- ¼ cup golden raisins or dried cranberries (or pomegranate seeds, dates, or figs)
- Fresh parsley chopped (for garnish)
Instructions
- Mix the seasoning: In a small mixing bowl, stir together all your spices. This will add delicious flavor to the chickpeas.
- Season and roast the chickpeas: Toss the cooked or canned chickpeas with the prepared spice mix and 2 teaspoons of olive oil. Taste and adjust if needed. Spread the seasoned chickpeas on a baking tray and roast in a preheated oven at 200°C (390°F) for 20-30 minutes or until they’re golden and crispy. (Mine took 30 minutes).
- Prep the Kale for salad: Meanwhile, remove the stems (discard them) and chop the kale into bite-sized pieces.
- Massage Kale: Add olive oil, lemon juice, and a pinch of salt. Massage until the leaves soften and turn darker. Don’t skip massaging the kale. It makes it softer and easier to eat.
- Make the lemon vinaigrette dressing: In a mason jar, shake together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until smooth.
- Assemble the salad: In a large bowl, mix the kale, cherry tomatoes, cucumber, red onions, feta cheese, roasted nuts, raisins, and roasted chickpeas. Pour the dressing over and toss everything together. Taste and adjust the seasoning if needed. Garnish with fresh parsley and serve.
Video
Notes
- Massage the kale well: This is the most important step. Rubbing the kale with a bit of olive oil, lemon juice, and salt makes it soft and easier to eat. It also removes the bitterness and brings out the flavor.
- Let the chickpeas cool: Once you roast the chickpeas, let them cool completely before adding them to the kale salad. This keeps them nice and crispy instead of getting soggy. Reserve a few chickpeas to garnish on top.
- Make it your own: You can use whatever you have on hand. No feta? Try goat cheese. No raisins? Use chopped dates, dried cranberries, or dried figs. Add avocado or cooked grains to make it more filling.
- Variations: Add cooked quinoa to make it filling, or grilled chicken or boiled eggs for more protein.
- How long does this Kale chickpea salad last in the fridge?
It stays good for 2 to 3 days. Kale doesn’t wilt quickly like other greens, which makes this great for meal prep. Keep the dressing and crispy chickpeas separate until you’re ready to eat. - Do I need to massage the kale?
Yes, it makes a big difference. Massaging breaks down the tough texture and brings out the flavor. Just a minute of rubbing with lemon juice and olive oil is enough. - What can I use instead of raisins?
You can use dried cranberries, chopped dates, or even pomegranate seeds. Anything slightly sweet will balance the flavors nicely. - Make-Ahead Tips:
• Massage the kale ahead: Kale doesn’t wilt or get soggy like other greens. It stays soft and fresh in the fridge for 2–3 days, so you can do this step early.
• Roast the chickpeas earlier: Once cooled to room temperature, store them in an airtight container. They stay nice and crisp.
• Keep the dressing separate: Don’t mix it in until you’re ready to eat, or the chickpeas can turn soft.
• Chop the veggies ahead: I usually cut the cucumber, tomatoes, and onions a day before and keep them in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Preeti
I've made this Mediterranean Kale and Chickpea Salad so many times, and it tastes awesome every single time. The roasted chickpeas are definitely the star, their flavor totally dominates the salad in the best way. And that spice mix? Love it! The light Mediterranean dressing is the perfect finishing touch, really bringing it all together.