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

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Credit: Brie Passano

Recipe Summary

hands-on:
20 mins
stand:
20 mins
total:
40 mins
Servings:
4
Yield:
10 cups kale mixture + 14 falafel
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 42g; cholesterol 11mg; saturated fat 7g; carbohydrates 57g; mono fat 10g; poly fat 7g; insoluble fiber 16g; sugars 11g; protein 22g; vitamin a 12202.1IU; vitamin c 144.9mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2mg; vitamin b6 0.5mg; folate 244.6mcg; vitamin b12 0.2mcg; sodium 470mg; potassium 935mg; calcium 274mg; iron 5mg.
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