This hearty Mediterranean Kale Salad with roasted chickpeas, artichoke hearts, olives, sun-dried tomatoes, capers, and pine nuts is brightly dressed in a lemony dressing for a filling lunch or light dinner.
Keyword kale salad
Prep Time 20minutes
Cook Time 30minutes
Resting Time 30minutes
Total Time 1hour20minutes
8ounceslacinato or dinosaur kale, to make about 8 cups chopped
4tablespoonsfresh lemon juice, divided
2tablespoonsextra virgin olive oil
1tablespoonchampagne vinegar or white wine vinegar
1teaspoonfreshly ground black pepper
1/2cupgrated Parmesan cheese
1cupquartered artichoke hearts , drained and sliced in half
1/2cupsun-dried tomatoes packed in oil, from a 4 ounce jar, drained and slivered
1/4 cupkalamata olives, pitted then sliced
1/3cuptoasted pine nuts
For the Roasted Chickpeas
15ouncesgarbanzo beans (chickpeas), rinsed and drained
1tablespoonextra virgin olive oil
2tablespoonsfreshly grated Parmesan cheese
Rinse the kale leaves and pat dry. Trim the stalky veins from the leaves and discard. Cut the leaves into very thin slices and place in a large mixing bowl.
In a small bowl or glass jar fitted with a lid, combine the lemon juice with the olive oil, vinegar, kosher salt, and freshly ground black pepper. Drizzle the chopped kale with 2 tablespoons of the dressing then use your fingers to massage the kale leaves for a few minutes until it becomes glossy and reduces in volume. Let the kale stand for about 30 minutes for the leaves to soften.
While the kale rests, roast the chickpeas. Preheat the oven to 400°F then rinse and drain the chickpeas and pat dry. Place the beans on a baking sheet, drizzle with the olive oil, and sprinkle with the kosher salt, and freshly ground black pepper. Toss to coat. Bake the beans for 25-30 minutes, or bake longer for extra crispy beans. Remove from the oven, cool, then toss with 2 tablespoons of Parmesan cheese.
Toss the kale salad with more dressing to taste then add the remaining 1/2 cup Parmesan cheese, cooled roasted chickpeas, artichoke hearts, sun-dried tomatoes, olives, toasted pine nuts, and capers. Toss to combine and season with more dressing if desired and salt and pepper.