Greek Kale Salad with Creamy Tahini Dressing

Serves: 4 Save

Ingredients (16)

  • 1 medium bunch of curly green kale (about 8 ounces)
  • Fine sea salt
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
  • 1/2 cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
  • 1/3 cup oil-packed sun-dried tomatoes, rinsed and drained
  • 1/3 cup finely grated Parmesan (optional)
  • 1/3 cup sunflower seeds
  • 1/4 teaspoon extra-virgin olive oil
  • 1⁄4 cup tahini
  • 3 tablespoons lemon juice (from 1 to 1 1/2 lemons)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons water
  • Freshly ground black pepper, to taste

Directions

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