Pea, Chickpea, and Feta Mash with Kale Salad

Single Batch: Serves 4, Double Batch: Serves 8

Total Time: 35 minutes


Pea & chickpea mash

12 oz bag of frozen peas

1 can garbanzo beans

8 oz. feta cheese

1 tsp dill

1 tsp minced garlic

1/2 cup chopped fresh parsley

Kale salad

1 bunch of fresh kale

1 Tbps olive oil

1 cup cranberries

8 oz. pistachios

Lemon-dill dressing

1 cup greek yogurt

1/2 large lemon (1 small lemon)

1 tsp dill

1 Tbps water

Salt & Pepper to taste


  1. Heat peas on medium heat in skillet until warm
  2. Add peas and garbanzo bean to medium mixing bowl and mash with potato masher until most of the peas & beans are smashed (about 2 minutes)
  3. Add feta cheese, dill, garlic, and parsley and mix
  4. Add mixture to a skillet on medium heat for 2-3 minutes (not any longer or else the cheese will melt)
  5. Set mixture aside and begin cutting kale into salad type pieces
  6. Massage kale for 60 seconds (I’m totally serious, it makes the kale soft and ready to eat!) then add olive oil and massage for another 60 seconds
  7. Add cranberries and pistachios to salad and set aside
  8. Make the dressing by combining yogurt, lemon juice, dill, and water
  9. Drizzle dressing over mash & salad
  10. Enjoy!

Did you know that the drug penicillin was discovered by pure accident? The scientists at that lab hit the jackpot when they left dishes overnight and found that some fungus warded off bacteria! This recipe kinda happened like that (without the gross dishes…) as this recipe was supposed to be something totally different but turned out into an excellent fiber-filled mash! We served it with brown rice and extra lemon and LOVED how it turned out! This recipe would be great to double and freeze!

Want this dairy free? Try a dairy alternative yogurt like almond or coconut milk & dairy free cheese.

*I am affiliated with Amazon and these are paid links


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