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Ingredients
- 1/3 cup extra virgin olive oil
- 1 clove garlic smashed
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice from 1 large lemon
- 5 cups shredded Tuscan kale
- 1/2 teaspoon kosher salt
- One 15 1/2-ounce can garbanzo beans drained and rinsed
- 1 cup shredded rotisserie chicken breast
- 1/2 cup dried cranberries
- Za'atar to finish optional
Ingredients
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Instructions
- Heat a small saute pan over medium heat.
- Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow cooling slightly.
- In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil.
- Add the kale, salt, and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly.
- Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired.
- Serve.
Recipe Notes
Read more at http://www.foodnetwork.com/recipes/giada-de-laurentiis/kale-and-hummus-salad.html?oc=linkback
Enjoy the Journey in true happiness & health!
Sue
Gluten Free Lady www.glutenfreelady.com
