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Massaged kale salad in bowl with chickpeas and parmesan

Massaged Kale Salad

Massaged Kale Salad will show you how to soften kale for the most tender leaves ever.  Toss with chickpeas and parmesan for an easy, satisfying salad!

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  • 1 bunch curly kale or dinosaur kale tough inner stems removed and torn into medium pieces
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon juiced
  • 1/4 teaspoon kosher salt
  • 1 cup radicchio chopped
  • 1 cup chickpeas rinsed and drained
  • 1 small fennel bulb outer bulb removed, cored, halved and sliced thinly
  • 1/2 cup parmesan shaved


  • Place the kale, olive oil, lemon juice and salt in a large bowl. Working with your hands, toss the kale in the oil and lemon while massaging the leaves. Massage until softened, about 30 seconds to 1 minute.
    Kale before and after massaging -- front shot in bowl
  • Add the radicchio, chickpeas, fennel and parmesan and season with additional salt and pepper to taste. Add more oil and lemon as desired.
  • Serve and enjoy!


  • Add more lemon or herbs for even more flavor!
  • The massaged kale with radicchio and fennel will keep in an air tight container for up to 3 days. When ready to eat, simply add the chickpeas and shaved parmesan along with a bit more oil if it seems on the drier side.
  • Customize this salad with whatever ingredients you have on hand.  This salad is also wonderful with avocado!


Serving: 1g, Calories: 184kcal, Carbohydrates: 14g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 6mg, Sodium: 263mg, Potassium: 388mg, Fiber: 4g, Sugar: 2g, Vitamin A: 2282IU, Vitamin C: 36mg, Calcium: 166mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!