Kale and Hummus Salad

Total Time:
12 min
Prep:
10 min
Cook:
2 min

Yield:
2 to 4 servings
Level:
Easy

Ingredients
  • 1/3 cup extra-virgin olive oil
  • 1 clove garlic, smashed
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice, from 1 large lemon
  • 5 cups shredded Tuscan kale
  • 1/2 teaspoon kosher salt
  • One 15 1/2-ounce can garbanzo beans, drained and rinsed
  • 1 cup shredded rotisserie chicken breast
  • 1/2 cup dried cranberries
  • Za'atar to finish, optional
Directions
Watch how to make this recipe.
  • Heat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired. Serve.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Classic Hummus with Spiced 'n Baked Pita Chips