This is one of my absolute favorite summer salads. I originally posted this chopped kale salad recipe last summer and still can’t get enough. It’s super easy to make, and the combination of mint & dill is absolutely divine. The variety of textures and flavors also makes it really fun to eat.

Chop green kale, cucumber, bell pepper and red onion to about the size of a garbanzo bean, add a can of rinsed garbanzo beans and a tablespoon each of fresh dill and mint, then toss it all with lemon juice, red wine vinegar, olive oil, salt and pepper. It takes about 10 minutes, serves 4, and tastes even better after it sits for 15 minutes.

I also love it because it’s packed with fiber, antioxidants, vitamins, minerals, healthy fats, good carbs, and protein. It’s low-glycemic, gluten-free, and dairy-free and just about one of the best things you can eat. I’m obsessed!

Ingredients:

Tip: When chopping the veggies the idea is to make them all about the same size as the garbanzo beans.

• Garbanzo Beans: You’ll need one 15-ounce can of garbanzo beans, drained and rinsed well. If you’re not a huge garbanzo bean fan, you can use any type of beans you prefer or even lentils.
• Cucumber: Chop 1 medium cucumber into small cubes.
• Bell Peppers: You’ll also need to chop 1 yellow, orange, or red bell pepper into small cubes.
• Onions: You’ll need 1/2 large red onion, chopped into small cubes.
• Kale: This Chopped Kale Salad needs 1 small bunch of green kale, stemmed and chopped into 1/2-inch pieces, then massaged for 1 to 2 minutes to soften it up.
• Dill: You’ll need 1 tablespoon of finely chopped fresh dill.
• Mint: 1 tablespoon of finely chopped fresh mint.
• Lemon Juice: For the dressing, you’ll need 1 tablespoon of freshly squeezed lemon juice.
• Extra Virgin Olive Oil: One and a half tablespoons of extra virgin olive oil.
• Red Wine Vinegar: One and a half tablespoons of red wine vinegar.
• Salt: You’ll need 1/2 teaspoon of sea salt (plus more to taste).
• Black Pepper: Finally, you’ll need 1/4 teaspoon of freshly ground black pepper.

In the past, I’ve also added zucchini to this salad, so add it if you have it on hand.

How To Make A Chopped Kale Salad

1. Rinse and prepare all your produce.
2. In a large salad bowl, add the beans, veggies, and herbs then drizzle them with lemon juice, vinegar, and olive oil.
3. Add sea salt and pepper to taste and toss well to combine.
4. If you can, let it sit for at least 15 minutes to let the flavors of your Chopped Kale Salad come together.

If you’re looking for more kale recipes, I recommend you try these:

• Avocado Kale Salad
• Cranberry, Kale & Quinoa Salad
• Kale & Quinoa Minestrone Soup Recipe
• Mushroom Kale Strata
• Hearty White Bean and Kale Soup

Prep Time

About 10 minutes. This Chopped Kale Salad is easy to make. All you need to do is massage the kale, cut up your veggies and toss them in the dressing.

Storing

Store your Chopped Kale Salad in an airtight glass container for up to 3 days in the refrigerator. Massaged kale holds up better than most greens in the refrigerator.

Yield

This recipe makes about 4 servings of Chopped Kale Salad, depending on your preferred portion size. For another fiber-packed salad, try my Mediterranean Chickpea Salad.

Chopped Kale Salad FAQs

Do you have to massage kale for salad?

For this salad, it makes a big difference. Rubbing the chopped kale with your hands for a moment softens the tough leaves, takes the edge off the bitterness and makes it so much easier to eat. You’ll see it turn darker green and shrink down a bit.

Can I make chopped kale salad ahead of time?

This is one of the few salads that holds up well. Massaged kale doesn’t wilt the way lettuce does, so it keeps in an airtight glass container in the fridge for up to 3 days. It’s a great one to make on Sunday for lunches.

What else can I add to this salad?

Zucchini is a great addition when you have it. Cooked quinoa (here’s how I make quinoa) or diced avocado turns it into more of a meal. If you eat dairy, a little crumbled feta is delicious, too.

Can I use a different dressing?

The simple lemon and red wine vinegar dressing is what makes this salad taste so fresh, but my Sweet Italian Red Wine Vinaigrette works well if you want something a little sweeter.

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