Purple Kale Salad And Hummus Recipes

PUMPED UP KALE SALAD WITH HUMMUS DRESSING

Pumped Up Kale Salad with Hummus Dressing image

This kale salad with hummus dressing is protein packed, delicious and full of nutrients.

Provided by Running to the Kitchen

Categories Salads

Time 15m

Number Of Ingredients 14

Ingredients

1/2 of a large head of kale, washed and trimmed
1/2 yellow pepper, thinly sliced
1/2 pint of grape tomatoes, sliced in half
1/8 of a large yellow onion, thinly sliced
2 tablespoons pepitas
1/3 cup walnuts
1/3 cup hummus
2 cloves of garlic
1/4 cup nutritional yeast
1 tablespoon fresh parsley
1/4 cup lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon water
salt & pepper to taste

Steps:

Combine salad ingredients in a large bowl, set aside.
Combine all dressing ingredients in a food processor and process until creamy and smooth.
Pour dressing over salad and toss well until fully coated. Let salad sit for at least 10 minutes before serving.
Top with additional pepitas and walnuts if desired.

KALE AND HUMMUS SALAD

Kale and Hummus Salad image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

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

Steps:

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.

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