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
Serves 1
This recipe is part of our meal prep series. Click here for the full plan.
Ingredients
- 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
- ⅛ cup golden tahini sauce
Directions
- 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.
Directions
Top the kale-chickpea patties and salad with the tahini sauce.
Photography by Jennifer Causey