Prep Time 5 minutes
Total Time 5 minutes
- 2 cups green kale
- ½ 15-oz can chickpeas, drained and rinsed
- 1 tsp oil
- 2 tsp red wine vinegar
- ½ cup marinated artichoke hearts
- ¼ cup sun-dried tomatoes
- ¼ cup Kalamata olives
- ¼ tbsp feta cheese
- In a larlge bowl, combine the kale with the chickpeas, oil, and vinegar. Transfer the mixture into a serving bowl.
Top the salad with the remaining ingredients.
- Serve immediately or store in the refrigerator for up to 3 days.
Amount Per Serving: Calories: 658Total Fat: 26gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 2mgSodium: 1866mgCarbohydrates: 89gFiber: 27gSugar: 19gProtein: 28g