Creamy Kale Salad with Chickpeas and Feta

Recipe contributed by Stephanie Deihl; tested by The Weiser Kitchen; photo by Tami Ganeles Weiser Yield:  8 servings (as a side dish)
Prep Time:  15 minutes Cook Time:  0 minutes

Creamy Kale Salad with Chickpeas and Feta

“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


  1. 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.
  2. 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.

Kitchen Tips

This is a very satisfying and rich salad, perfect for the coldest days with a cup of soup.

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