Chickpea "Tuna" Salad with Kale, Marinated Feta & Avocado by theplattergirl

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Chickpea "Tuna" Salad with Kale, Marinated Feta & Avocado

theplattergirl

Cook

30 min

A delicious alternative to the ever-classic tuna salad. This insanely flavorful salad is gonna elevate your mood big-time!

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4 servings

US

original

metric

Picture for Chickpea "Tuna" Salad with Kale, Marinated Feta & Avocado

4 servings

US

original

metric

Ingredients

4 cups Spring salad greens

4 cups kale

1 tablespoon butter

3 in mini avocados, cut half and peeled

12 - 14 grape tomatoes, cut into quarters

4 oz cubed marinated feta cheese from Castello

2 cans chickpeas, drained and rinsed

½ cup mayonnaise

2 tablespoons dijon mustard

1 tablespoon lemon juice

1 tablespoons pickle juice

¼ cup chopped pickle

¼ medium sweet onion, finely diced

1 tsp chopped garlic

¼ cup pine nuts

2 tsp salt

2 tsp pepper

Storebought Italian Lemon Vinaigrette from Newman's Own

Tools

Medium Large Platter or shallow bowl

Directions

Step 1

Prepare the chickpea salad by draining and rinsing the chickpeas then add them to a medium mixing bowl. Add the mayo, mustard, onion, pickle, pickle juice, lemon juice, garlic, salt and pepper until thoroughly combined. Taste and adjust the seasonings as needed.

Step 2

In a pan on the stove over medium-heat, melt the butter. Add your kale, 1 tsp salt & 1 tsp pepper and saute until wilted and dark green.

Step 3

Lay down your spring greens on a medium-large sized platter or shallow bowl. Top with the sauteed kale.

Step 4

Slice the avocados in half, peel and remove the seeds and place them hollow side up on the salad greens.

Step 5

Top the avocados with the chickpea salad, add the feta, tomatoes, and pine nuts, salt and pepper.

Step 6

Drizzle on the dressing and serve family-style with tongs and plates on the side.

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