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.

Advertisement

Ingredients

Directions

  • 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.

    Ads will not print with your recipe

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.

Reviews