Creamy Kale Salad with Chickpeas and Feta
Recipe contributed by Stephanie Deihl; tested by The Weiser Kitchen; photo by Tami Ganeles Weiser
servings (as a side dish)
Prep Time: 15 minutes Cook Time: 0 minutes
“Although kale salads are ubiquitous these day, the texture of raw kale is still a tough sell for some people. To soften the leaves, I chop them as finely as possible and dress the salad up to an hour before serving, to allow the acid from the dressing to break down the leaves a bit. This hearty salad will please vegetarians and omnivores alike, and is a great dinner staple.”—Stephanie Deihl
12 cups finely shredded raw kale, thickest part of the stems removed
1 cup canned chickpeas, drained and rinsed
½ cup crumbled feta cheese
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, peeled and minced
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon Dijon mustard
4 tablespoons mayonnaise
2 tablespoons olive oil
Ground black pepper to taste
- In a medium bowl, combine the lemon juice, vinegar, garlic, Worcestershire sauce, and salt. Add the Dijon and mayonnaise and mix to combine. Add the olive oil in a slow stream, whisking until emulsified. Add ground pepper and additional salt to taste. The dressing can made a day or two in advance and stored in the refrigerator. Shake well or whisk before using.
- An hour before serving, combine the kale, chickpeas, and feta in a large bowl and toss with the dressing. Add additional salt and pepper to taste.
This is a very satisfying and rich salad, perfect for the coldest days with a cup of soup.