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Ingredients
Salad Ingredients
- Red bell pepper, thinly sliced
- ¼ cup vegetable broth
- 1 large bundle of kale (approx. 4 cups)
- 2 tbsp lemon juice
- ¼ red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives, pitted and halved
- ½ cup to 1 cup cooked chickpeas (from can, or soaked and cooked)
- ½ cup cucumbers thinly sliced (optional)
Garlic Herb Dressing Ingredients
- ¼ cup hummus
-  ½ lemon, juiced
- 2-3 tsp fresh dill or ¾ - 1 tsp dried dill
- 3 cloves garlic, minced
- 1-2 Tbsp water or unsweetened almond milk
Instructions
For the Salad:
- Wash the bell pepper and cut into thin slices
- In a skillet, over medium heat, sauté the sliced bell pepper in broth, until soft (about 5 min.). You
can leave raw or use bell pepper from the jar (stored in water). Put aside - Wash and spin the kale, coarsely chop, and add to a large bowl. Add lemon juice
- Use your hands to massage the kale to break down its texture and remove some of the bitterness
- Peel the onion and cut into thin rings
- Wash and halve the cherry tomatoes
- Wash the cucumber and cut into thin slices
- Cut the olives in half
- Rinse off the chickpeas and let drain
- Add all of these ingredients, along with bell peppers to the kale in the bowl
- Add cucumber, if using
For the Dressing:
- Add hummus, lemon juice, dill, and garlic to a small bowl
- Whisk to combine. Add only enough water to thin until the dressing is pourable
- Taste and adjust the seasonings as needed
ADDITIONAL INFO
Recipe adapted from the Greek Kale Salad by "Minimalist Baker"
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