Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Dressing. Make the creamy tahini dressing directly in your serving bowl. Whisk together 3 tbsp Extra virgin olive oil, 3 tbsp Lemon Juice, 2 tbsp Tahini, 1 tbsp Honey, 1 tsp Kosher salt, and ½ tsp Black pepper until creamy and well combined.
Prep the Kale. Strip ½ Kale bunch and discard the tough stems. Chop into bite-sized pieces. Rinse it under cold water in a colander, massaging the leaves vigorously as you go. This helps tenderize the kale, but also washes away some of the bitterness. Set aside to drain. You could also use a salad spinner or paper towels to remove excess water.
Assemble the Salad. To the bowl with the dressing, add 3 Persian cucumbers (diced), 1 can Chickpeas (drained and rinsed), ½ cup Greek feta (crumbled), 2 tbsp Mint (finely chopped), 2 tbsp Parsley (finely chopped), and 2 tbsp Dill (finely chopped).
Toss. Toss everything together until evenly coated. Taste and adjust seasoning if needed. Finish with Dill fronds and mint leaves for garnish. Serve cold or at room temperature.