Kale And Hummus Salad Food

PUMPED UP KALE SALAD WITH HUMMUS DRESSING

Steps:

• Combine salad ingredients in a large bowl, set aside.
• Combine all dressing ingredients in a food processor and process until creamy and smooth.
• Pour dressing over salad and toss well until fully coated. Let salad sit for at least 10 minutes before serving.
• Top with additional pepitas and walnuts if desired.

KALE AND CHICKPEA SALAD

Steps:

• For the onions: Preheat the oven to 400 degrees F.
• Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
• For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
• For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

PURPLE KALE SALAD AND HUMMUS

Steps:

• Blend chick peas with extra virgin olive oil, minced garlic, tahini and lemon juice. Blend the mixture until it is smooth.
• Reduce apple juice and balsamic vinegar by half in separate pots and allow to cool.
• In a bowl place Dijon mustard and reduced balsamic; whisk thoroughly. Gradually add extra virgin olive oil and slowly incorporate into the mixture until thick.
• Finally add the reduced apple juice to the dressing and season to taste.
• Wash the kale and arugula. Peel and cut the blood orange into segments and remove the pomegranate seeds.
• Spread the hummus onto a plate and toss salad greens and fruit together with 2 oz (57 g) of dressing.

WINTER SALAD HUMMUS BOWLS

Steps:

• Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.
• Meanwhile, whisk vinegar, honey, tamari, kosher salt, and 1/4 cup oil in a large bowl until smooth. Add kale and brussels sprouts. Toss and massage with your hands until kale is darker in color and vegetables are coated in dressing.
• Swoosh about 1/4 cup hummus onto side of each bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle oil over and top with seedy sprinkle.
• Do Ahead: Unpeeled eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Kale and brussels sprouts salad can be made 8 hours ahead. Cover and chill.