From Cookie and Kate
Greek Kale Salad with Creamy Tahini Dressing
- Time
- 25 min
- Makes
- 4
- Ingredients
- 16
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Ingredients
- 1 medium bunch of curly green kale (about 8 ounces)
- Fine salt
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and drained
- ⅓ cup finely grated Parmesan (optional)
- ⅓ cup raw sunflower seeds*
- ¼ teaspoon extra-virgin olive oil
- ¼ cup tahini
- 3 tablespoons lemon juice (from 1 to 1 ½ lemons)
- 1 tablespoon extra-virgin olive oil
- 1 medium clove garlic, pressed or minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine salt
- 2 tablespoons water
- Freshly ground black pepper, to taste
Nutrition · per serving
- Calories
- 354 kcal
- Fat
- 24.5 g
- Fiber
- 7.5 g
- Sugar
- 3.3 g
- Sodium
- 546.8 mg
- Protein
- 12.6 g
- Trans fat
- 0 g
- Cholesterol
- 4.5 mg
- Carbohydrate
- 25.9 g
- Saturated fat
- 4 g
As published by Cookie and Kate.
The method
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