Recipe courtesy of Giada De Laurentiis

Kale and Hummus Salad

Name: Kale and Hummus Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 to 4 servings
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

Getting reviews...

Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 to 4 servings

Save Recipe

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

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.