After a quick massage of the raw kale, it’s combined with classic Mediterranean flavors of feta, roasted pepper, lemon, garlic, and olives. It’s easy to double the recipe and bring it as a potluck dish. When doubling, I usually roast red and yellow bell peppers to make the salad even more colorful. It tastes best at room temperature, dressed just before serving.
Ingredients
- 1 red bell pepper
- 3 cups kale leaves, stripped from stalks, chopped into small bite-size pieces, rinsed, and dried
- 1 tablespoon olive oil
- Salt
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ cup finely minced red onion (about ¼ onion)
- 0.33 cup pitted kalamata olives, cut lengthwise into quarters
- ½ cup crumbled French or Greek feta cheese
Dressing
- 2 tablespoons fresh lemon juice
- ½ teaspoon finely minced garlic
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 0.12 teaspoon smoked sweet paprika or cayenne pepper
- 3 tablespoons olive oil
- ¼ teaspoon salt
- Freshly ground black pepper
How to Make It
- Place the red pepper over an open flame on the burner (or under the oven broiler if you have an electric stove). Use a pair of tongs to turn the pepper as it blackens on each side. Place in a paper bag or bowl with a plate on top to “steam” for 10 minutes. Remove the charred exterior under running water, removing the top and seeds as you go. Dry with a paper towel and cut into a medium dice.
- Put the kale in a serving or salad bowl along with the olive oil and two pinches of salt. Massage the kale until glistening and tender, 2 minutes or so. If it seems moist, dab it with a paper towel. Add the chickpeas, red pepper, red onion, and olives. Mix gently. Make the dressing
- Whisk together the lemon juice, garlic, oregano, cumin, paprika, olive oil, salt, and black pepper.
- Just before serving, add all the dressing to the salad, and gently toss. Crumble the feta cheese on top. Serve at room temperature.
