Elevate Your Greek Salad: Delicious Kale and Crispy Chickpea Croutons Recipe
A healthier twist on the classic Greek salad. This chopped kale Greek salad is loaded with so much flavor. The Greek salad dressing just ties this whole salad together perfectly and the roasted chickpeas provide crunch like croutons!
It’s that day again, the perfect time for another round of Meatless Monday! But let’s be honest, for us, “Meatless Monday” has really become more of a five-out-of-seven-day affair lately. There’s something truly invigorating about dialing back on meat consumption and wholeheartedly embracing the incredible bounty of fresh summer vegetables and fruits that Texas generously provides. This approach not only feels lighter and healthier but also allows us to explore a wider array of vibrant, plant-based flavors and textures.
Today, we’re diving into a dish that perfectly embodies this philosophy: a bright, beautiful Greek dressing paired with a truly yummy, nutritious, and incredibly colorful kale Greek salad. This isn’t just any salad; it’s a celebration of fresh produce and zesty Mediterranean flavors. And here’s the best part – we’re elevating it even further by adding crispy roasted chickpeas, serving as the most delightful, protein-packed croutons. Oh yes, that’s precisely how we do things around here! We’re talking about piling on the wholesome veggies, sprinkling on some irresistible cheese, and generously drizzling everything with that luscious dressing to create one utterly flavor-packed and deeply satisfying meal.
Growing up, Greek cuisine held a special place in my heart; it was, without a doubt, my absolute favorite. As a child, I eagerly devoured everything from flaky spanakopita and vibrant classic Greek salads to creamy tzatziki sauce, savory gyros, and, of course, the unparalleled delight of baklava. Honestly, who could resist the sticky, sweet layers of baklava? Every single trip we made to the bustling city with my parents invariably included a mandatory stop at our beloved little gyro shop, nestled deep in the heart of downtown. The air inside was always thick with the intoxicating aromas of roasting lamb, fresh herbs, and warm pita bread, a sensory experience that still brings a smile to my face.
The shop owner and my dad were practically old friends, greeting each other with genuine warmth and familiarity. There’s something incredibly charming and authentic about these small, family-run mom-and-pop diners. They don’t just serve food; they offer a genuine slice of culture on a plate, a connection to tradition and community that you just don’t find in larger establishments. It was in this very gyro joint that I experienced my first taste of a classic Greek salad, an epiphany I will never forget. It was truly a party in my mouth – a symphony of textures and flavors. A light, zesty lemon vinaigrette kissed a bed of crisp romaine lettuce, studded with burst-in-your-mouth cherry tomatoes, refreshingly crunchy cucumbers, plump and briny Kalamata olives, and the most unbelievably creamy feta cheese I had ever encountered. Every bite was a revelation, a perfect balance of tang, salt, and freshness.
Last summer, during a trip to Chicago, I embarked on a heartfelt quest to find that cherished little gyro shop from my childhood. I desperately wanted my husband to experience a taste of those treasured memories. Yet, after days of diligent searching through old neighborhoods and asking around, I sadly came up empty-handed – no luck, chuck! While I may have had to throw in the towel on that particular search, my return to Houston ignited a new mission: to find that elusive, creamy feta cheese that had so captivated my young palate. This ingredient became a cornerstone of my culinary pursuits, a quest to recreate that perfect Greek salad experience at home.
And find it I did! If you happen to live in Houston and haven’t already discovered this culinary gem, you absolutely must make a trip to Phoenicia Foods. It has quickly become my most beloved destination for grocery shopping. Imagine aisles and aisles brimming with an incredible selection of authentic ethnic foods from around the globe, making every visit an exciting adventure for the senses. But the true star, for me, is their phenomenal deli section, a treasure trove of gourmet delights.
Their feta cheeses are a work of art, made in-house, and they boast an astonishing array of about eight different varieties – no exaggeration! My personal favorite remains the classic Greek feta, a sublime creation made from sheep and goat milk. Its richness and unparalleled creaminess are simply addictive. I’ve become utterly obsessed with it, to the point where it’s found its way into practically everything I cook these days. It elevates my morning omelets, adds a tangy depth to frittatas, transforms simple scrambled eggs with fresh basil, and serves as a fantastic, flavorful substitute for cotija cheese in my vibrant burrito bowls. Seriously, this feta is so versatile and delicious, it enhances almost any dish you can imagine, bringing a touch of Mediterranean sunshine to every bite and making it a must-have in your fridge.
Beyond my newfound feta obsession, the other truly spectacular component of this particular kale Greek salad is undoubtedly the croutons! And not just any croutons – these are wonderfully healthy, homemade croutons crafted from chickpeas that have been perfectly roasted in the oven. These humble little legumes undergo a magical transformation, emerging from the heat beautifully golden, wonderfully crisp, and delivering the most satisfying crunch to every forkful of salad. As someone who absolutely lives for crunchy salads, these roasted chickpeas are an absolute game-changer, adding an incredible textural dimension that elevates the entire dish and makes it truly irresistible.
Creating these delightful roasted chickpea croutons is surprisingly simple. Begin by rinsing and thoroughly draining a can of chickpeas. The key to achieving maximum crispiness is to ensure they are completely dry before roasting. I find the best method is to spread them out on a baking sheet and gently blot them with a paper towel until almost all moisture is gone. Once dry, transfer them to a bowl and toss them generously with a tablespoon of olive oil, a quarter teaspoon of chili powder, a quarter teaspoon of salt, and a half teaspoon of earthy cumin. The smoky, aromatic notes of the cumin are what truly set these chickpeas apart, imparting an amazing depth of flavor that is utterly irresistible. Honestly, I could happily munch on these spiced chickpeas straight from the pan while watching my favorite shows; they are that good! Packed with plant-based protein and fiber, chickpeas are truly amazeballs – a versatile and nutritious addition to any meal, whether as a snack or a salad topping.
This week, treat yourself to a vibrant bowl of this kale Greek salad. It’s a wonderful way to incorporate more greens into your diet while still enjoying the robust, familiar flavors of a classic Greek salad. The hearty kale stands up beautifully to the zesty dressing, and when you combine it with the crisp freshness of cucumber, the sweetness of grape tomatoes, the sharp bite of red onion, and the briny depth of Kalamata olives, you create a symphony of tastes and textures. Then, crown it all with those irresistible, crunchy little chickpea cuties and a generous scattering of creamy feta. The combination of ingredients not only makes for a visually stunning dish but also a nutritionally dense one, providing essential vitamins, minerals, and satisfying protein, making it a complete and wholesome meal.
The Greek salad dressing itself is a masterpiece of balance – bright lemon juice cuts through the richness of the olive oil, while a hint of honey adds a subtle sweetness. Fresh garlic provides a pungent kick, and dried basil and oregano infuse it with classic Mediterranean aromatics, creating a depth of flavor that is truly remarkable. Together, these elements create a vinaigrette that perfectly coats every ingredient, ensuring each bite is bursting with flavor and leaves a refreshing finish. Trust me when I say, you absolutely won’t be sorry you made this. It’s an incredibly satisfying, flavorful, and healthy meal that you’ll want to add to your regular rotation, perfect for a quick lunch or a delightful dinner.
Kale Greek Salad with Roasted Chickpea Croutons
A healthier twist on the classic Greek salad. This chopped kale Greek salad is loaded with so much flavor. The Greek salad dressing just ties this whole salad together perfectly and the roasted chickpeas provide crunch like croutons!
Ingredients
roasted chickpeas:
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin
dressing:
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 1 clove garlic, pressed or grated
- 1/2 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
salad:
- 10 ounces of kale, chopped (use your favorite kind of kale)
- 1/2 pint grape tomatoes, halved
- 1/2 hot house cucumber, quartered and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup crumbled good quality feta cheese
Instructions
- ROAST THE CHICKPEAS: Position a rack in the center of the oven and preheat the oven to 400ºF. Place the chickpeas on a paper towel lined baking sheet. Use another sheet of paper towel to dry the chickpeas, do so gently. When mostly dry, Place the chickpeas in a bowl, toss with the salt, chili powder, and cumin. Spread the chickpeas out on a rimmed baking sheet and allow them to bake for 30-40 minutes or until golden and crispy. Set aside to cool.
- DRESSING: For the salad dressing, all the ingredients in a bowl except the olive oil, starting whisking while you add the olive oil. Alternately, you can add all the ingredients to a mason jar and shake until combined. Dressing may separate after a few minutes, just take to combine.
- ASSEMBLE: In a large bowl, toss the kale with a few tablespoons of the salad dressing until coated. Add the remaining ingredients for the salad, along with the chickpeas. Toss with the salad dressing and serve. If serving for later, do not toss the kale in salad dressing.
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