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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

667 calories; 42 g total fat; 7 g saturated fat; 7 g polyunsaturated fat; 10 g monounsaturated fat; 11 mg cholesterol; 470 mg sodium. 935 mg potassium; 57 g carbohydrates; 16 g fiber; 11 g sugar; 22 g protein; 0 g trans fatty acid; 12202 IU vitamin a; 145 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 245 mcg folate; 0 mcg vitamin b12; 274 mg calcium; 5 mg iron;