Make this easy salad when you are craving the taste of summer. Enjoy it on its own, or tossed with hot pasta for a full meal. Use batch cooked Flourist Kabuli Chickpeas for the best taste experience.
Chickpea Kale Salad with Feta, Olives & Basil:
4 cups cooked Flourist Kabuli Chickpeas
2-3 cups packed green curly kale, minced
1/2 cup kalamata olives, pitted & minced finely
1/2 cup cubed feta cheese
1 clove garlic, minced
1/4 cup minced red onion (optional)
4 tbsp olive oil
3 tbsp red wine vinegar
1 tsp salt (or to taste)
black pepper to taste
1 pint cherry tomatoes, halved
1 cup fresh basil leaves
Combine the cooked beans, chopped kale, olives, feta, garlic & red onion (if using) and toss gently together. Stir in the olive oil, red wine vinegar, salt & pepper and adjust to taste. Mix all gently to incorporate the dressing. Halve the cherry tomatoes and toss them in just at the end, reserving a few to leave on top for colour. Just before serving, tear a generous amount of fresh basil leaves and scatter over the top.
