Kale and chia salad

This vegetarian recipe features a turmeric-spiked dressing.

“Instead of egg, these falafel-esque balls are held together with chia seeds, which are a great source of complete protein,” says New York City-based recipe developer Laura Rege.

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


1 cup packed curly leaf kale
1 cup chickpeas, cooked
1 small scallion, roughly chopped
1 teaspoon chia seeds, plus more for sprinkling
2 tablespoons extra virgin olive oil
1 cup packed arugula leaves
½ cup cherry tomatoes, halved


Combine the kale, chickpeas, scallion, and chia seeds in the bowl of a food processor and pulse until finely chopped and the mixture gathers into a ball.

Using your hands, divide and form the kale mixture into three patties, each about ½-inch thick.

Heat one tablespoon of olive oil in a large skillet over medium. Add the patties and cook until golden, about three minutes. 

Using a spatula, carefully flip the patties and add the remaining tablespoon of oil. Cook until golden on the bottom, about three more minutes. Transfer to a plate and allow to cool.

Once cooled, place the kale-chickpea patties in an airtight container and sprinkle with chia seeds. Add the arugula and tomatoes. 

Place the tahini sauce in a separate airtight container and store everything in the fridge.



Top the kale-chickpea patties and salad with the tahini sauce.

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