Greek Kale Salad with Creamy Tahini Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mediterranean kale salad with chickpeas, olives, sun-dried tomatoes, and seeds, dressed with a creamy tahini vinaigrette. Packed with protein and bold flavors, it's substantial enough for lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium bunch of curly green kale (about 8 ounces)
- Fine 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
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and drained
- ⅓ cup finely grated Parmesan (optional)
- ⅓ cup raw 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 salt
- 2 tablespoons water
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 1071mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 613mg
- Calcium
- 230mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1071MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.