July 24th, 2015

Kale, Olive and Chickpea Salad

You’ve probably heard about the Mediterranean diet and how good it is for your health. The typical Mediterranean diet includes plenty of fruits and vegetables, whole grains, legumes and nuts. Olives are also an important part of the Mediterranean diet. They contain monounsaturated fat, which is one of the good fats! Believe me, as someone with hereditary high cholesterol, I’ve learned all about the good and bad fats. And this Kale, Olive and Chickpea Salad is one of my favorite ways to incorporate the Mediterranean diet into my routine.

Kale, Olive and Chickpea Salad

I should probably mention that my husband is a black olive fanatic! I keep several cans of California Ripe Olives in the pantry just for him. He’ll snack on them straight from the can, which is great, because a serving of olives contains 0 grams of trans fat, and they’re naturally a cholesterol-free food. Plus they contain vitamin E, iron, vitamin A, and fiber. And they’re packaged at their peak to preserve nutrients for year-round enjoyment.

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My favorite way to enjoy olives is in a healthy salad. This Kale, Olive and Chickpea Salad is perfect for taking to the office for lunch. It also makes a great side dish, or even a light dinner on a hot summer day. And it only requires a few simple, healthy ingredients, and comes together in about 15 minutes. Once you have your kale chopped and your red onions sliced, all you have to do is stir in the olives and chickpeas and whip up a simple vinaigrette and you’re good to go! Slicing your olives, or cutting them in half is also an option, although I prefer to leave mine whole. 

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Another important part of the Mediterranean diet is olive oil, so an olive oil and vinegar dressing is a great choice for this salad. I also like to add a bit of lemon juice, garlic and finely minced shallot.

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I usually finish my salad off with a sprinkling of grated Parmesan cheese, but that’s totally optional. If you have any toasted sunflower seeds or pepitas handy, they add a great crunch. If you make the salad ahead of time, wait until you’re ready to eat to add the dressing so everything stays fresh.

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Kale, Olive and Chickpea Salad

Preparation 15 Total Time 0:00

Ingredients

  • 1 (16 oz.) can California Black Ripe Olives
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 2-3 cups kale, finely chopped
  • 1/2 cup thinly sliced red onion
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1-2 tablespoons chopped fresh parsley
  • 2-3 tablespoons grated Parmesan cheese (optional)

Instructions

  1. In a large bowl, toss together olives, chickpeas, kale and red onions.
  2. In a medium bowl, whisk together olive oil, vinegar, lemon juice, shallots, garlic and sugar. Season with salt and pepper, to taste.
  3. Pour desired amount of dressing over salad and toss to coat evenly. Add fresh parsley and toss again. Sprinkle with Parmesan cheese before serving, if desired.
2 reviews

Lately I’ve even been using fresh kale from my garden to make this salad, which makes it taste even better!

If you love olives as much as we do, be sure to enter the California Ripe Olives Midsummer Mediterranean Giveaway. You could win a fabulous prize package to help you enjoy a tasty Mediterranean feast at home! And click here to learn more about the benefits of the Mediterranean Diet and California Ripe Olives. 

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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