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This kale salad eats like a meal. You will be surprised at how satisfying this simple salad is.
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5 from 1 vote

Kale Salad

I first had a version of this kale salad at the Ranch at Live Oak. This salad is a delicious meal that only takes a short time to pull together and you can make it the night before and it will stay crisp and fresh for more than 24 hours.
Prep Time15 mins
Course: Appetizer
Cuisine: American
Keyword: kale salad, kale salad with chickpeas
Servings: 4
Calories: 178kcal



  • 1 bunch Kale your favorite kind
  • cherry tomatoes one pint, heirloom
  • 8oz can organic chickpeas rinsed well
  • red pepper raw
  • Carrot slices raw
  • Pickled Onions with honey see recipe in this blog
  • 6 green olives pitted chopped in large pieces


  • 1 tbsp. Waxing Kara Honey
  • 2 tbsp. sesame oil
  • 2 tbsp. olive oil
  • 1 tbsp. vinegar your favorite kind
  • 1 lemon juiced
  • salt and pepper red pepper flakes, minced garlic to taste


  • Devein kale
  • Add the rest of the ingredients
  • Pour the dressing on top up to 2 hours before your meal
  • You can also add some of the pickling juice to the salad
  • Season and mix well before serving


Calories: 178kcal | Carbohydrates: 9g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Sodium: 106mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3270IU | Vitamin C: 53.3mg | Calcium: 59mg | Iron: 0.7mg