There’s something incredibly satisfying about a hearty salad that feels both fresh and nourishing. This Mediterranean kale salad is exactly that—vibrant, flavorful, and full of ingredients that come together beautifully in every bite.

Tender kale is tossed with crisp cucumber, briny olives, and hearty chickpeas, then finished with crumbled feta and sun-dried tomatoes for a rich pop of flavor. A simple dressing brings everything together, coating the greens and softening the kale just enough to create a salad that’s both bold and balanced.

It’s the kind of dish that works perfectly as a light lunch, a vibrant side, or even the base of a Mediterranean-inspired dinner bowl. Simple ingredients, bright flavors, and plenty of texture make this salad one you’ll want to make again and again.

The beauty of this salad is how easily it comes together. With just a few fresh ingredients and a simple dressing, you’ll have a vibrant, satisfying dish in minutes.

Serves: 4-6

Ingredients

1/3 cup mixed seeds, such as pepitas, sunflower seeds, sesame seeds & pine nuts

1 tablespoon butter

1 can chickpeas, drained, rinsed and patted dry

1 tablespoon chopped fresh oregano

Salt & pepper

1 bunch Tuscan kale, stemmed and shredded

4 cups baby arugula

2 Persian cucumbers, thinly sliced

1 jar sun-dried tomatoes packed in olive oil, oil drained and reserved, tomatoes chopped

1/4 cup fresh dill, roughly chopped

1/4 cup fresh basil leaves, roughly chopped

1-2 avocados, sliced

Vinaigrette

2 tablespoons fresh lemon juice

2 tablespoons apple cider

1 teaspoon honey

Crushed red pepper flakes

Salt & pepper

Directions

Heat a large skillet over medium heat. Add the seeds and cook, stirring occasionally, until lightly golden and toasted, 2 to 3 minutes. Transfer the seeds to a plate. To the same skillet, add the butter, chickpeas, oregano, and a pinch each of salt and pepper. Cook, stirring occasionally, until, the chickpeas are crisped all over, 8-10 minutes. Meanwhile, in a large serving bowl, combine the kale, arugula, cucumbers, sun-dried tomatoes, dill, basil, and chives. Add the chickpeas and toss to combine well. In a medium bowl, whisk 1/3 cup of the reserved sun-dried tomato oil with lemon juice, vinegar, and honey. Season with red pepper flakes, salt and pepper. Pour the vinaigrette over the salad. Toss to coat. Top the salad with the toasted seeds, goat cheese, and avocado. Serve.