FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Black-Eye Pea And Kale Salad With Chickpea Vinaigrette

12 faves
More from this source
Parade Magazine
Related tags
salad sides low carb nut free memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
634
FAT
155%
CHOL
9%
SOD
29%
Uploaded by: Parade Magazine Magazine

Comments

Add a comment

Ingredients for 4 servings

3 oz crumbled feta cheese

About 5 oz baby dark greens (kale, spinach, and/or arugula)

1 (14 oz) can black eyed peas, rinsed and drained

Zest of one lemon and juice of half a lemon (you can use the other half in the Chickpea Vinaigrette)

1 jalapeno, ribs and seeds discarded; finely diced

2 to 3 celery stalks, diced*

¼ cup flat-leaf parsley, minced

About 4 to 6 hot and sweet cherry or peppadew peppers, roughly chopped

½ small red onion, finely diced

1 clove garlic, minced

1 tsp fresh oregano, minced

sea salt, as needed

Fresh black pepper, as needed

Crushed red pepper, as needed and optional

¼ tsp smoked paprika

¼ cup olive oil

¼ cup hummus (plain or any of your favorite flavors)

3 Tbsp pepper or white balsamic vinegar

Zest of one lemon

Juice of half a lemon

1 clove garlic, minced

1 tsp fresh oregano, minced

sea salt, as needed

Fresh black pepper, as needed

Crushed red pepper, as needed and optional

¼ tsp smoked paprika

½ cup olive oil

You might also like

Chopped Kale Salad With Edamame, Carrot And Avo...
Cookie and Kate
Baby Kale Salad, Pea Shoots With Sheep's Milk C...
The (ex)Expatriate's Kitchen
Raw Kale Salad With Citrus Dressing
Pamela Salzman
Kale Salad With Cherries And Pecans
Steamy Kitchen
Raw Tuscan Kale Salad
101 Cookbooks
Kale Salad With Blood Orange And Meyer Lemon
The Kitchn
Black Quinoa & Kale Salad
Running With Tweezers
Kale And Quinoa Salad With Ricotta Salata
smitten kitchen
Kale Salad With Quinoa, Tangerines And Roasted...
Gluten Free Goddess
Sherri Shepherd's Favorite Kale Salad
Parade Magazine