| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 clove garlic, smashed
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice, from 1 large lemon
- 5 cups shredded Tuscan kale
- 1/2 teaspoon kosher salt
- One 15 1/2-ounce can garbanzo beans, drained and rinsed
- 1 cup shredded rotisserie chicken breast
- 1/2 cup dried cranberries
- Za’atar to finish, optional
Instructions
- Heat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za’atar if desired. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 506 |
| Total Fat | 29 g |
| Saturated Fat | 4 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 10 g |
| Sugar | 15 g |
| Protein | 23 g |
| Cholesterol | 41 mg |
| Sodium | 515 mg |
Reviews
I had this for dinner (minus the chicken) last night. It was a very filling salad. The one change I would make is to sauté or bake the garbanzos to crisp them up a bit. They fall a little flat and the texture would help.
A crisp, creamy, and quick plate of goodness. This is going on my list of favorite weeknight meals, which bonus…provides crisp leftovers for lunch the next day. Thanks again Giada!
This is delicious! I usually follow a recipe exactly the first time I make it, but when I tasted the dressing, it was a bit bland for me, so I added a bit more lemon juice and a tad of red wine vinegar. And although it doesn’t really need it because there is plenty of protein with the chicken and garbanzos, I added some toasted slivered almonds for a little crunch. The great thing about this salad, is that it holds up really well so if you have any leftovers, it is still good the next day.
A new favorite! This salad has it all. It’s healthy, it’s delicious, it’s attractive, it’s easy, it’s fast, it’s not expensive. You can buy the ingredients ahead of time, and the leftovers are good. What more could you want? Thanks Giada!
Love it!
Delicious!!i
I liked the flavors of this kale salad. The Tuscan kale (a.k.a. Lacinato or dinosaur) is sturdy and holds up to the tahini dressing. I didn’t have chicken or za’tar but still like the salad. Without chicken, I may reduce the amount of lemon next time to balance out the acidity. With chicken, this would make a nice main for lunch or dinner.
So many great things about this one: It was ready in about 10 minutes. It’s a great way to use leftover chicken. Kale is hardy enough to keep in the fridge for days if you shop on the weekend and make this on a Thursday (like I did). The cranberries were a wonderful touch. I added a pinch of cayenne pepper to the dressing since I add it to my hummus. Love the kick! I will make this again.
Amazing!! I didnt have the za’atar but it was delicious anyway.
This is a great recipe for a weeknight salad or even dinner. I picked up the kale at the farmer’s market and had lemon and garlic at home. I didn’t have chicken or cranberries, but I thought the salad was flavorful and tasty without it–you could even make a lunch or light dinner out of it. The tahini and garlic oil and lemon were a perfect combination. I will definitely make this again.