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Greek Kale Salad with Creamy Tahini Dressing
COOKIE AND KATE16Ingredients
25Minutes
710Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 bunch curly green kale (about 8 ounces)
- fine sea salt
- 15 oz. chickpeas (rinsed and drained, or 1 ½ cups cooked chickpeas)
- 1/2 cup sliced kalamata olives (thinly, 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 tsp. extra virgin olive oil
- 1/4 cup Tahini
- 3 Tbsp. lemon juice (from 1 to 1 ½ lemons)
- 1 Tbsp. extra virgin olive oil
- 1 clove garlic (pressed or minced)
- 1/2 tsp. Dijon mustard
- 1/4 tsp. fine sea salt
- 2 Tbsp. water
- freshly ground black pepper (to taste)
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium1690mg70% |
| Potassium970mg28% |
| Protein22g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate70g23% |
| Dietary Fiber16g64% |
| Sugars1g |
| Vitamin A10% |
| Vitamin C70% |
| Calcium25% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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