Not all salads are created equal. Grabbing one at your work cafe or local sandwich shop is usually doused in dressings and toppings containing processed fats and added preservatives. What’s extra discouraging is that some “low-fat” versions of those dressings and toppings are even worse, making up for lost flavor by adding sodium, sugar and artificial ingredients.
Take control of your lunch hour salad by making it yourself. Our Chickpea, Feta and Kale Salad requires very few ingredients and include a dressing recipe that’ll become your new go-to.
Make a dressing that’s good for you
A healthy, tangy dressing is a perfect accessory to this salad. The lemon juice and salt help breakdown the cell walls of kale, making it softer and sweeter. Simply add the dressing to the kale and massage it in during the preparation process.
When you show your kale that kind of love, your body can more easily absorb its nutrients like vitamins A, E, and K. That said, it’s important to know that these vitamins are fat soluble, so the body cannot absorb these without fat. Adding heart healthy olive oil to the dressing, helps your body absorb these immune-boosting, skin-improving vitamins.
Kale, chickpea & feta salad recipe
This recipe will keep you feeling energized and satisfied for the rest of your day, with its high-protein containing chickpeas and feta. Nex time you think about heading to the salad bar for lunch, make your own take-away salad instead. We recommend preparing multiple portions and keeping them in the fridge for up to 4 days.
Preparation time: 10 min.
- 1 ¼ cups kale (chopped)
- 2 tsp honey or agave syrup
- 2 tsp olive oil
- ½ lemon
- a tiny bit of salt
- ¾ tsp black pepper
- 1 ¼ oz feta cheese
- 1 cup chickpeas/garbanzo beans (canned and drained)
- Wash and chop kale, place in a bowl
- Combine the honey, oil, lemon, salt and pepper and add to the kale
- Massage dressing into kale
- Chop cheese, drain the chickpeas and add both to the kale
- Enjoy now or take to-go