Tomato & Kale Salad with Chickpeas

Difficulty: Simple
Serves: 4

  • 1 bunch Tuscan/Lacinato/Red Kale
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 3 tbsp fresh mint, hand ripped
  • 2 tbsp fresh lemon juice
  • 1 tsp zest from lemon, finely grated
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • pinch of red pepper flakes
  • 2 oz feta, crumbled
  • 13 oz can chickpeas, drained and rinsed
  • 1 cup Tango® Tomatoes, halved
  • 1/3 cup Kalamata olives, pitted and chopped
  • *salt and ground pepper to taste

Combining hearty, healthy kale with our zesty Tango® Cherry Tomatoes and chickpeas makes for a perfect salad anytime of the year!


  1. Pull or cut the kale away from the stems. Work in batches and slice them into thin ribbons. Put the kale in a large salad bowl.
  2. Drizzle 1 tbsp. of oil. Add in salt, pepper and roughly ripped mint.
  3. Massage the kale with your hands to soften the leaves until they glisten.
  4. In a small dish, combine the remaining oil, lemon juice and zest, mustard, and red pepper flakes.
  5. Pour mixture over kale and toss to coat.
  6. Add in the crumbled feta, tomatoes, chickpeas, olives and ground pepper, toss again and serve.

* This salad will keep for 3 days in the refrigerator.