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Ingredients
  • subheading: Kale salad:
  • 1 medium bunch of curly green kale (about 8 ounces)
  • Fine sea salt
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • ½ cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
  • ⅓ cup oil-packed sun-dried tomatoes, rinsed and drained
  • ⅓ cup finely grated Parmesan (optional)
  • ⅓ cup sunflower seeds
  • ¼ teaspoon extra-virgin olive oil
  • subheading: Creamy tahini dressing:
  • 1⁄4 cup tahini
  •  
  • 3 tablespoons lemon juice (from 1 to 1 ½ lemons)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium clove garlic, pressed or minced
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • 2 tablespoons water
  • Freshly ground black pepper, to taste
  •  
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