Go Back
+ servings
Kale Fig Tomato Salad | Healthy Nibbles and Bits
No ratings yet
PRINT PIN
Servings: 3
Author: Lisa Lin

Kale Fig Tomato Salad

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes

Ingredients

  • 5 figs, quartered
  • 1 TBS olive oil, divided
  • 5 cups kale, about 2 large leaves
  • 1/2 medium yellow pepper, sliced
  • 1/4 cup (35g) feta cheese
  • 3/4 cup (165g) chickpeas
  • 1 medium heirloom tomato, sliced
  • 3 TBS diced red onion
  • 2 tsp white balsamic vinegar, regular balsamic vinegar works also
  • salt and pepper to taste

Instructions

  • In a small sauté pan, heat 1/2 tablespoon of olive oil over medium-high heat. Once the pan is hot, add the sliced figs into the pan, cut side down. Let them cook for about 2 minutes (or until the figs start to brown) and turn them over. Cook for another minute to get the other side browned. Remove the figs from heat.
  • Rip apart the leafy parts of the kale from the stem, and chop the kale into smaller slices. Discard the tough stems.
  • In a large bowl, toss the kale, yellow pepper, feta, chickpeas, heirloom tomato, and red onion together. Mix in the balsamic vinegar and 1/2 tablespoon of olive oil. Season the salad with salt and pepper.
  • Refrigerate any leftovers in an airtight container.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!