Greek Kale Salad Bowls with Socca and Hummus: A light yet satisfying lunch or supper, and perfect for those summer days when you don’t feel like spending a ton of time in the kitchen!
There are certain recipes that I have been making for years and years, but which I have never really thought to share here. One of those recipes is my Greek kale salad. It’s such a go-to, no-brainer kind of recipe that is much loved by my family. I figured that I might as well share it with you all today, bringing it up a notch by adding my favourite hummus and socca (chickpea flour flatbread) to it to turn it into a light meal.
Using kale instead of lettuce in Greek salad bumps up its nutritional value while also reducing sogginess. I love lettuce, but its main drawback is how quickly it turns soggy after a dressing is added to it. Not so with kale! Kale is a sturdy green that holds up well to dressing, meaning that you’ll be able to enjoy delicious leftovers the next day if there’s any left.
greek kale salad bowls with socca and hummus: the details
Aside from the Greek kale salad, the other simple elements of this bowl are hummus and socca. I have had great success with The Kitchn’s socca recipe, so that is what I recommend making. If you don’t have time to make socca (or you don’t want to turn on your oven at all), just have some pita, naan, or baguette with your hummus instead. I do love the socca, though, since it adds a lot of protein to this meal while also giving you the feeling of eating bread.
ingredients you’ll need
For the Greek kale salad, you’ll need kale, tomato, cucumber, olives, red pepper, red onion, feta, extra virgin olive oil, lemon juice, red wine vinegar, sea salt, pepper, dijon mustard, maple syrup, oregano, and garlic.
For the hummus, you’ll need chickpeas, lemon juice, tahini, extra virgin olive oil, garlic, sea salt, and pepper.
You’ll also need a batch or two of this socca (chickpea flour flatbread).
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the method
First and foremost, make the socca. Once that’s done, everything else comes together nice and quickly.
Next, make the Greek kale salad: Add the chopped kale to a large bowl. Combine the olive oil, lemon juice, red wine vinegar, salt, pepper, dijon mustard, maple syrup, oregano, and garlic together in a jar. Secure the lid and shake to combine. Pour the dressing over the kale and use your hands to massage it into the leaves until they are bright green and tender. Add the tomato, cucumber, olives, red pepper, feta and red onion to the kale. (I also added some sliced radishes to my salad.) Toss to incorporate.
Make the hummus: Place the chickpeas, lemon juice, olive oil, tahini, garlic, salt, and pepper in a food processor fitted with the ‘S’ blade. Process until smooth, adding water as desired to thin out. Transfer into a container.
Put it all together: Divide the salad between bowls. Add a big spoonful of hummus and a big slice of socca. Eat!
more summer salad recipes
- Beet, Green Pea, and Arugula Salad with Hemp Goddess Dressing
- Fennel, Grape, and Avocado Green Power Salad
- Tomato, Nectarine, and Cashew Cheese Salad
I hope that you love these Greek kale salad bowls with socca and hummus! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!!
Enjoy!
Greek Kale Salad Bowls with Socca + Hummus
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Description
Greek Kale Salad Bowls with Socca and Hummus: A light yet satisfying lunch or supper, and perfect for those summer days when you don’t feel like spending a ton of time in the kitchen!
Ingredients
- 1–2 batches of socca
Greek Kale Salad
- 6 lightly packed cups chopped kale (tough stems removed)
- 1 large tomato, diced, or 1 cup halved cherry tomatoes
- ½ an English cucumber, diced
- ⅓ cup pitted Kalamata olives, sliced
- 1 red bell pepper, chopped
- ½ cup crumbled feta cheese
- ½ a small red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- ¼ teaspoon fine sea salt
- Freshly ground black pepper to taste
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon dried oregano
- 2 medium garlic cloves, minced
Hummus
- 1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 4–6 tablespoons freshly squeezed lemon juice, to taste
- 2 medium garlic cloves, minced
- ½–1 teaspoon sea salt (to taste)
- Freshly ground black pepper, to taste
- Water, if desired to thin
Instructions
- First, make the socca. Once that’s done, everything else comes together nice and quickly.
- Next, make the Greek kale salad: Add the chopped kale to a large bowl. Combine the olive oil, lemon juice, red wine vinegar, salt, pepper, dijon mustard, maple syrup, oregano, and garlic together in a jar. Secure the lid and shake to combine. Pour the dressing over the kale and use your hands to massage it into the leaves until they are bright green and tender. Add the tomato, cucumber, olives, red pepper, feta and red onion to the kale. (I also added some sliced radishes to my salad.) Toss to incorporate.
- Make the hummus: Place the chickpeas, lemon juice, olive oil, tahini, garlic, salt, and pepper in a food processor fitted with the ‘S’ blade. Process until smooth, adding water as desired to thin out. Transfer into a container.
- Put it all together: Divide the salad between bowls. Add a big spoonful of hummus and a big slice of socca. Eat!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size:
- Calories: 467
- Sugar: 5.8 g
- Sodium: 689.4 mg
- Fat: 23.1 g
- Saturated Fat: 4.7 g
- Carbohydrates: 54.7 g
- Fiber: 7.9 g
- Protein: 16 g
- Cholesterol: 11.1 mg
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