Bathed in a smooth and tangy hummus dressing and spices, this salad is anything but boring.
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.
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.
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We grow tons of kale in our Seattle garden. I'm always looking for new recipies combing kale with another protein source. This is perfect!
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I'm trying kale for the first time in the garden this year. Since kale is cabbage-y, I expect the plants to be covered with aphids, the usual fate of our similar plants. Would love to hear any tips that don't involve pesticides (or a lot of work).
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Hello - is there any way you could make these recipes available in pdf format online? I find I have to copy and paste into Word each time I want to save the recipe. Or, have a way to display it, as for printing for example, which could be easily copied and pasted.Thank you. Love the programs and this recipe feature.Diana
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