Chopped Kale Greek Salad Recipe

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Elsie Published: December 14, 2020 Modified: June 1, 2021
Chopped Kale Greek Salad Recipe

How To Make Chopped Kale Greek Salad

This kale Greek salad is loaded with filling beans, juicy tomatoes, and comes with a delicious vinaigrette. Serve these up for your next lunch meal today!

Preparation: 15 minutes
Total: 15 minutes



For Greek Salad:

  • 10ozkale leaves,finely chopped
  • 10ozcherry tomatoes,or grape, 1 pint, halved
  • 1cucumber,seeded and diced
  • 15ozgarbanzo beans,(chickpeas), rinsed and drained
  • ½red onion,thinly sliced
  • cupKalamata olives,pitted
  • cupfeta cheese,crumbled

For Garlic Parsley Vinaigrete:

  • ½cupolive oil
  • ¼cupfresh parsley leaves,finely chopped
  • 3tbsplemon juice,freshly-squeezed
  • 3tbspred wine vinegar
  • 2garlic cloves,pressed or finely chopped
  • 1tspdried oregano
  • ½tspsugar
  • ¼tspsalt
  • ¼tspblack pepper


Greek Salad:

  1. Toss the kale, cherry tomatoes, cucumber, garbanzo beans, olives, and feta cheese together in a bowl.

Garlic Lemon Vinaigrette:

  1. Whisk the olive oil, parsley, lemon juice, red wine vinegar, garlic, oregano, sugar, salt, and black pepper together in a separate bowl until blended. Season with additional salt and pepper, if needed.

  2. Drizzle the desired amount of vinaigrette over the salad, then toss until evenly mixed.

  3. Serve, and enjoy!


  • Calories: 808.69kcal
  • Fat: 42.11g
  • Saturated Fat: 8.56g
  • Monounsaturated Fat: 24.17g
  • Polyunsaturated Fat: 6.44g
  • Carbohydrates: 84.86g
  • Fiber: 18.07g
  • Sugar: 18.65g
  • Protein: 30.11g
  • Cholesterol: 22.25mg
  • Sodium: 601.36mg
  • Calcium: 347.00mg
  • Potassium: 1478.79mg
  • Iron: 7.54mg
  • Vitamin A: 442.87µg
  • Vitamin C: 112.42mg
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