Good For:

Side Dish


  • 4 cups cooked chickpeas
  • 3 tbsp finely chopped oregano
  • 1/2 cup chopped walnuts
  • 1 bunch kale, stems removed
  • 1 tsp chili flakes
  • 3 green onions, finely sliced
  • 2 lemons
  • 1/4 cup olive oil
  • 5 – 7 Kalamata olives

Shaved Parmesan or feta for garnish

Wash and dry the kale thoroughly. Stack the leaves (stems removed), roll tightly then slice into fine ribbons.

Set in a large bowl and add juice from a lemon, chili flakes, half the olive oil, and season with a little salt; use your hands to massage the kale for a few minutes. Set aside.

Remove the pits from the olives and finely chop, add to the bowl. If you’re using canned chickpeas, be sure to rinse and drain them well, add them to the bowl. Add the chopped oregano, sliced green onions, and chopped walnuts to the bowl.

Combine everything and add a little more lemon juice, the remaining olive oil, and some lemon zest, season with black pepper and serve topped with shaved parmesan or some crumbled feta.

Want more kale recipes? Try this one!


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