Marinated Kale Salad
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Marinated Kale Salad

This Marinated Kale Salad is delicious for holiday entertaining, and delicious with pomegrante seeds for a festive flare.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4 -6


  • 1 pound Tuscan or curly kale stemmed and coarsely chopped
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt divided
  • 1/2 cup thinly sliced red onion
  • Ground pepper
  • Lemon zest
  • Dash of paprika
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove minced
  • 1 14-ounce can Bush’s Garbanzo Beans, rinsed and drained
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup sunflower seeds


  • 1. Massage kale with olive oil and 1/2 teaspoon salt in a large bowl, coating all surfaces, about 2 minutes. Let stand at room temperature at least 15 minutes and up to 1 hour.
  • 2. Rinse onion in a sieve under warm water for 2 minutes. Drain well. Combine onion, lemon zest, pepper, and paprika in a bowl. Combine juice, mustard, and garlic in a small bowl.
  • 3. Add juice mixture and chickpeas to softened kale; toss well. Stir in remaining 1/4 teaspoon salt and pepper. Top with onion mixture. Sprinkle with sunflower seeds.