For the Love of Kale

I caught an episode of the Food Network, and Giada De Laurentiis, who makes a lot of dishes I enjoy, was making a fabulous kale salad.  The recipe called for chicken, which I omitted, so here is the vegan version of the recipe:

5 c Tuscan kale, chopped
1 15.5 oz. can chickpeas, drained and rinsed3 TBSP tahini3 TBSP fresh lemon juice, from 1 large lemon1/3 c extra-virgin olive oil1 clove garlic, smashed
1/2 tsp kosher salt1/2 c dried cranberriesZa'atar seasoning (optional)

Heat a small sautee pan over medium heat.  Add the olive oil and garlic and cook just until fragrant, about 2 minutes.  Allow to cool slightly.  

In a large bowl, whisk together the tahini and lemon juice.  Gradually whisk in the garlic oil. 

Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly.  

Add the cranberries and toss.  Sprinkle with za'atar if desired.  Serve.

This salad so inspired me that when I stopped into Candle Cafe, on NYC's Upper East Side, I had a kale salad of a different kind:  It was a vegan kale caesar salad with corn, pickled onions, cashew cheese and grilled tempeh.  So gorgeous and vibrant, not to mention theirs is the only tempeh I like, even after all these years of being vegan!