This is a perfect make ahead salad. The kale is sturdy enough to keep in the fridge without getting wilted, so you can toss this together and keep it in the fridge for weekday lunches. It's substantial enough to serve as a main course salad, or makes a nice side.
Servings: 4-6 servings
Author: Mary Gillespie
Ingredients
10Kalamata olivespitted and quartered
4sundried tomatoesminced
6dried figsdiced
1green onionthinly sliced
2cups/ 500 ml cooked chickpeasor a 16 oz / 540 ml can
1/4cup/ 60 ml finely chopped parsley
4cupskale / 1 litertorn into bited-sized pieces
1/4cup/ 60 ml olive oil
3tablespoons/ 45 ml lemon juice
1tablespoon/ 15 ml balsamic vinegar
1-1/2teaspoons/ 7.5 ml brown sugar
1/4teaspoon/ 1.25 ml pepper
1/2teaspoon/ 2.5 ml dried chili flakes
1teaspoon/ 5 ml sumacoptional
1/2cup/ 125 ml crumbled feta
Instructions
Toss together olives, sundried tomatoes, figs, onions, chickpeas and kale.
Sprinkle olive oil, lemon juice, balsamic vinegar, brown sugar, pepper, chili flakes, sumac (if using) over salad. Toss until kale is evenly coated with the dressing.