Save Recipe Print
Total:
20 min
Active:
20 min
Yield:
2 to 4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Massaged Kale Salad

Recipe courtesy of Aarti Sequeira

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Butternut and Kale Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories