Baked Feta with Kale and Crispy Chickpeas

If you've been reading this blog regularly, you know that we eat plenty of meat in my household. Whether it's seafood, pork, chicken, beef or lamb, we are equal opportunity meat eaters. But we also eat LOTS of fruits, vegetables, grains and legumes. We are, in other words, omnivores, and there are at least two nights each week where meat is not an ingredient in our supper at all.

The recipe below, which I adapted from one I found on Epicurious, has become one of our favorite vegetarian meals, especially on days when I've made some fresh sourdough bread. So if you are like me and are always on the lookout for fun and interesting ideas for your Meatless Mondays, look no further. Even the kale-averse in your family will be going back for seconds.

Baked Feta with Kale and Crispy Chickpeas

Serves 4


  • 4 tablespoons extra-virgin olive oil, divided

  • 1 medium yellow onion, sliced

  • 1 bunch Tuscan kale, ribs and stems removed, leaves sliced

  • 1 tablespoon A Bite of Good Spicy Turmeric Blend (get yours here), divided*

  • Kosher salt

  • Freshly ground black pepper