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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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.