Now that the weather is finally warm (knock on wood), I’m in full kale salad mode…actually any type of salad to be honest. One of my favorite places to grab a salad in Chicago is Sweetgreen. Naturally the salads here are a little bit on the pricier side but you get a decent amount and all of the ingredients are local! Seriously, they have a chalkboard that lists which nearby state each ingredient came from.
One of my favorite salads at Sweetgreen is their Hummus Tahini salad. It’s packed with kale, romaine, hummus, breadcrumbs, tomatoes, cucumbers, and a delicious tahini yogurt dressing. That being said, the recipe below was inspired from Sweetgreen. The salad dressing recipe is from Budget Bytes! Check out her recipes as they’re amazing and so inexpensive!
A Mediterranean Kale salad massaged with Lemon Tahini dressing
- 1 Bag Kale stems removed
- 1 Bell Pepper cut into strips
- 1/2 Red Onion sliced
- 1-2 Cucumber diced
- 4 Roma Tomatoes diced & seeded
- 1.5 Tbsp Apple Cider Vinegar
- 2 Tbsp Olive Oil
- Garlic Salt to taste
- Feta or Parmesan Cheese optional
- 2 Cups Bob's Red Mill Garbanzo Bean Flour
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 2 tsp Parsley Flakes
- 1 tsp Ground Cumin
- 1/2 tsp Cilantro
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 4 tsp Fresh Lemon Juice
- 1 Cup Hot Water
- 4 Tbsp Olive Oil for frying
- 1 14.5 oz can Chickpeas rinsed
- 2 Tbsp Olive Oil
- Dash of Garlic Salt & Pepper
- Dash of Grated Parmesan Cheese
- Cube both the cucumbers and tomatoes and place them in a bowl. Pour the olive oil apple cider vinegar, and salt and mix. Set in the fridge to cool.
- 2/3 Cup Tahini
- 2/3 Cup Cold Water
- 1/2 Cup Lemon Juice
- 4 Cloves Garlic
- 1 tsp Cumin
- 1/2 tsp Cayenne
- 1/2 tsp Salt
Preheat oven to 425.
Place the rinsed chickpeas in a bowl and mix in the olive oil, garlic salt, pepper, and parmesan cheese.
Pour over a sprayed baking sheet and spread out evenly.
Bake for 40 minutes or until golden brown and semi crispy.
Remove and let cool.
Toss all of the ingredients in a food processor or blender and blend until smooth.
Remove the stems from the kale and place the kale in a large salad bowl.
Pour the dressing over the kale in batches and massage until leaves are coated (saving some dressing for later).
Place the coated kale in the fridge for a bit.
Combine all dry ingredients in a bowl and mix together.
Pour in the hot water and lemon juice and mix until combined.
Continue to add extra flour if the mixture is still too sticky.
Heat the olive oil over medium heat.
Shape into a small patties and place on the frying pan.
Flip the patties once golden brown on the bottom.
Remove and set aside.
Remove the kale from the fridge and top with onions, garbanzo beans, bell peppers, feta/parmesan, falafel, and the cucumber and tomato mixture.
Add extra dressing over the falafel and toss and enjoy!