Goat Cheese-Chickpea-Olive Kale Salad


My husband and I try to do a date night most Saturday nights. We also go on dates like we are two 80 yr olds – half the time we are at the restaurant before it opens and camping out at a local bar until the all clear sign from the sitter that the kids are asleep. That’s how tired parents roll.

This Saturday we wrapped up a lovely evening of ramen at this packed restaurant in Prospect Heights and a viewing of Birdman (strange…but intriguing) with a trip to Whole Foods. Tres romantic.  But I did get two very pretty bunches of purple kale. I almost wanted to put it in a vase it was so gorgeous. But instead I chopped it into little bits! Delish!


The thing about kale is you can lightly dress it with some lemon and olive oil and it will totally hang out in your fridge and be good for a few days. So this was part of my Sunday get ready for the week food prep.

I was astounded when 2/3 kids ate it quite happily with dinner. My daughter (posing here with the salad while I was taking pics) actually ate it in place of the main part of dinner. My mind was blown. Then she asked for it in her lunch tomorrow and I almost passed out. You just never know when something will snap in these little people and they will start eating stuff like this. So keep putting it in front of them!


Goat Cheese-Chickpea-Olive Kale Salad
  • 2 heads of purple (or regular) kale
  • 1 can of chickpeas drained and rinsed
  • 2-4 oz of soft goat cheese, crumbled (add however much you like. I only had 2 oz left, but may have added a pinch more if I had it)
  • handful kalamata olives, pits removed and chopped (I actually just tore them apart – good kid activity also!)
  • 1-2 lemons (depending how juicy)
  • 1-2 Tablespoons olive oil
  • salt
  1. Rinse the kale and tear the leaves off the thick stems. Roll them up like a cigar and thinly slice. Then chop crosswise so you have small pieces.
  2. Squeeze lemons over kale and drizzle olive oil and sprinkle salt. Work all that into the kale by squeezing and squishing the kale with the dressing.
  3. Add chickpeas, goat cheese and olives and toss. Taste for salt. Remember the olives will provide some salty flavor also.


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