Name: Greek Kale Salad with Creamy Tahini Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 side servings
Ingredients: 1 medium bunch of curly green kale (about 8 ounces); Fine sea salt; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas; 1/2 cup thinly sliced Kalamata olives and/or roughly chopped pepper rings; 1/3 cup oil-packed sun-dried tomatoes, rinsed and drained; 1/3 cup finely grated Parmesan (optional); 1/3 cup sunflower seeds; 1/4 teaspoon extra-virgin olive oil; 1⁄4 cup tahini; 3 tablespoons lemon juice (from 1 to 1 1/2 lemons); 1 tablespoon extra-virgin olive oil; 1 medium clove garlic, pressed or minced; 1/2 teaspoon Dijon mustard; 1/4 teaspoon fine sea salt; 2 tablespoons water; Freshly ground black pepper, to taste