This chopped salad is filled with good-for-you greens and veggies, but it gets its protein from a different source: Falafel! You can start with frozen to make this salad speedier, or make your own with chickpeas and a few other ingredients.




  • For pickled onion, in a small bowl combine vinegar, the water, and dash salt; stir in onion. Cover and let stand at room temperature 20 to 30 minutes. Drain onion, reserving pickling liquid.

    In a large bowl combine oil, reserved pickling liquid, and dash salt; add kale. Using fingertips, massage kale 3 minutes or until lightly wilted and bright green. Add pickled onion and next eight ingredients (through pepper); toss to combine.

    To serve, spread spoonfuls of hummus on plates. Top with kale mixture and falafel. Serve with remaining hummus.

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Nutrition Facts

667 calories, 42 g fat (7 g saturated fat, 7 g polyunsaturated fat, 10 g monounsaturated fat), 11 mg cholesterol, 470 mg sodium, 57 g carbohydrates, 16 g fiber, 11 g sugar, 22 g protein.