Greek Kale Salad
Ingredients
The salad
-
1
medium bunch
curly green kale (about 8 ounces)
-
1
can (15 ounces)
chickpeas, rinsed and drained
-
½
cup
thinly sliced Kalamata olives and/or roughly chopped pepper rings
-
⅓
cup
oil-packed sun-dried tomatoes, rinsed and drained
-
⅓
cup
finely grated Parmesan (optional)
-
⅓
cup
sunflower seeds
-
¼
teaspoon
extra-virgin olive oil
The dressing
-
¼
cup
tahini
-
3
tablespoons
lemon juice (from 1 to 1 ½ lemons)
-
1
tablespoon
extra-virgin olive oil
-
1
medium clove
garlic, pressed or minced
-
½
teaspoon
Dijon mustard
-
¼
teaspoon
fine sea salt
-
2
tablespoons
water
-
to taste
freshly ground black pepper
Instructions
- Massage the chopped kale with salt in a large bowl until darker and fragrant.
- Add chickpeas, olives, sun-dried tomatoes, and Parmesan to the bowl and set aside.
- Toast sunflower seeds in olive oil and salt in a skillet over medium heat until golden.
- In a separate bowl, whisk together tahini, olive oil, lemon juice, garlic, mustard, and salt, then add water and mix.
- Pour the dressing over the salad and toss until evenly coated. Serve immediately.
Nutrition Facts (estimated)
Servings
4 side servings
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
200mg
Cholesterol
5mg
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