Best 2 Kale Salad With Chickpeas In A Jar Recipes

Kale salad with chickpeas in a jar is a delicious, healthy, and easy-to-make dish that is perfect for lunch or dinner. It is packed with nutrients, including vitamins, minerals, and fiber. The kale provides a slightly bitter flavor, while the chickpeas add a nutty flavor and a boost of protein. The dressing, made with olive oil, lemon juice, and honey, adds a tangy and sweet flavor to the salad. This salad is a great way to get your daily dose of vegetables and is sure to be a hit with everyone who tries it.

Check out the recipes below so you can choose the best recipe for yourself!

KALE AND CHICKPEA SALAD

Kale and Chickpea Salad image

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup apple cider vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1 small red onion, halved, thinly sliced and rinsed
One 15-ounce can chickpeas, drained well and dried on paper towels
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon zaatar or dried mint
1/2 teaspoon kosher salt
2 bunches Tuscan kale, sliced thin
1/2 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons champagne vinegar
1/2 cup crumbled feta
1 teaspoon zaatar

Steps:

For the onions: Preheat the oven to 400 degrees F.
Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

KALE AND CANNELLINI BEAN SALAD IN A JAR

Kale and Cannellini Bean Salad in a Jar image

Prep your lunches for the whole week with these easy and health-conscious jar salads. Make sure to pack them nice and tight and they will keep all week.

Provided by France C

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 12

Ingredients

2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon minced shallot
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
5 pint-sized jars with lids
1 (15 ounce) can cannellini beans, drained and rinsed
20 cherry tomatoes, halved
8 cups stemmed kale, cut into ribbons
1 pinch salt
5 tablespoons freshly grated Parmesan cheese

Steps:

Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 16.3 g, Cholesterol 4.4 mg, Fat 13.2 g, Fiber 4 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 520.9 mg, Sugar 0.3 g

Tips:

Meal Prep Made Easy: Prepping your kale salad in a jar not only streamlines your lunch routine but also keeps the ingredients fresh and crisp.
Choose Hearty Greens: Opt for hearty greens like kale or spinach, which hold up well in the dressing and provide a nutritional boost.
Add Crunch and Texture: Incorporate crunchy elements like raw vegetables (carrots, cucumbers) and nuts (almonds, walnuts) for a textural contrast.
Protein-Packed Chickpeas: Canned chickpeas are a convenient and protein-rich addition, adding a satisfying bite to your salad.
Versatile Dressing: Make a zesty and flavorful dressing using pantry staples like olive oil, vinegar, lemon juice, and seasonings. Adjust the proportions to suit your taste.
Store Wisely: Store your salad jars in the refrigerator, ensuring they are tightly sealed. Consume within 3-4 days for optimal freshness and quality.

Conclusion:

The kale salad with chickpeas in a jar is a delicious, nutritious, and portable meal option that can be easily customized to suit your preferences. With its vibrant colors, crunchy textures, and protein-packed ingredients, this salad is a perfect choice for busy individuals seeking a healthy and satisfying lunch or snack. By following these tips and experimenting with different combinations of ingredients, you can create a kale salad that is both flavorful and visually appealing. So why not incorporate this recipe into your meal plan and enjoy a nutritious and convenient lunch on the go?