Kale Salad With Chickpeas In A Jar Recipes

KALE AND CHICKPEA SALAD

Kale and Chickpea Salad image

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup apple cider vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1 small red onion, halved, thinly sliced and rinsed
One 15-ounce can chickpeas, drained well and dried on paper towels
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon zaatar or dried mint
1/2 teaspoon kosher salt
2 bunches Tuscan kale, sliced thin
1/2 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons champagne vinegar
1/2 cup crumbled feta
1 teaspoon zaatar

Steps:

For the onions: Preheat the oven to 400 degrees F.
Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

KALE AND CANNELLINI BEAN SALAD IN A JAR

Kale and Cannellini Bean Salad in a Jar image

Prep your lunches for the whole week with these easy and health-conscious jar salads. Make sure to pack them nice and tight and they will keep all week.

Provided by France C

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 12

Ingredients

2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon minced shallot
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
5 pint-sized jars with lids
1 (15 ounce) can cannellini beans, drained and rinsed
20 cherry tomatoes, halved
8 cups stemmed kale, cut into ribbons
1 pinch salt
5 tablespoons freshly grated Parmesan cheese

Steps:

Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 16.3 g, Cholesterol 4.4 mg, Fat 13.2 g, Fiber 4 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 520.9 mg, Sugar 0.3 g

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