Delicious, flavorful, gourmet Mediterranean kale salad.


Recipe Summary

20 mins
35 mins
55 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

  • Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.

  • Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.

  • Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.

  • Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

Cook's Note:

You can use any kind of beans that you like.

Nutrition Facts

471 calories; protein 19.1g; carbohydrates 59.8g; fat 21g; cholesterol 33.7mg; sodium 733.7mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
This is definitely the most time -consuming salad I have ever made, with the most amount of pots and pans used (3)! While it was tasty, I don't feel like it was worth the effort. I did like the different textures and the dressing was pretty good, however it did need some salt and pepper to bring out the flavors. In relation to the other ingredients, there isn't a lot of artichokes, so you may want to adjust that. This does make a lot - I halved the recipe and had plenty for a main meal and two lunches. Read More