Bathed in a smooth and tangy hummus dressing, chopped chicken and kale star in this hearty salad. Cranberries and garbanzo beans play a supporting role and Za'atar finishes off the flavor explosion.

Serves two to four people. 

Ingredients

• 1/3 cup extra-virgin olive oil
• 2 large cloves garlic, minced or pressed
• 1 large lemon, juiced (about 3 tablespoons)
• 4 tablespoons tahini
• 1 bunch Tuscan kale, ribs removed and the greens chopped
• One 15-and-1/2-ounce can garbanzo beans, rinsed and drained
• 1-and-1/2 cups shredded cooked chicken breast (or use rotisserie chicken)
• 2/3 cup dried cranberries
• Za'atar to finish (optional)

Preparation

Add the olive oil and garlic to a small saute pan over medium-low heat. Cook just until fragrant, about two minutes. Allow to cool slightly.

In a large bowl, whisk together the lemon juice and tahini. Taste and add more tahini if needed to balance the flavor. Add the garlic oil and whisk until evenly mixed.

Add the kale and chickpeas and gently toss to coat everything evenly with the dressing. Add the chicken and cranberries and gently toss to coat. Let sit for five minutes so the kale has a chance to wilt a bit. Top the salad with a generous sprinkling of Za'atar and serve.

Cook’s notes: Za'atar is a tangy, Middle-Eastern spice blend that usually contains sumac, toasted sesame seeds, salt, cumin, thyme, oregano and marjoram. The jarred spice is available in red or green versions (equally delicious) that are delicious as a bread dunk when mixed with a quality olive oil. We use it blended with a good mustard to coat salmon fillets.