Kale and chia salad
Ingredients
For the tahini sauce:
tahini
fresh lemon juice
garlic, chopped
turmeric
Sea salt
Freshly ground pepper
For the salad:
packed curly leaf kale
chickpeas (2 cans, drained and rinsed)
small scallions, roughly chopped
chia seeds, plus more for sprinkling
Extra-virgin olive oil
packed arugula leaves
cherry tomatoes, halved
Directions
Step 1
Place tahini, lemon juice, garlic, and turmeric in the bowl of a food processor and pulse until smooth. Add ice water sporadically until the mixture lightens in color and desired consistency is achieved. Season with salt and pepper. Transfer to a small bowl and set aside for later.
Step 2
Rinse out the food processor, then combine the kale, chickpeas, scallions, and chia seeds in the bowl. Pulse until finely chopped and the mixture gathers into a ball. Using your hands, divide and form the kale mixture into eight patties, each about ½-inch thick.
Step 3
Heat 1 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 and add another tablespoon of oil. Cook until golden on the bottom, about three more minutes.
Step 4
Transfer to a plate and serve with arugula, tomatoes, and tahini sauce.
Photography by Jennifer Causey
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