Name: Greek Kale Salad Bowls with Socca + Hummus
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1-2 batches of socca; 6 lightly packed cups chopped kale (tough stems removed); 1 large tomato, diced, or 1 cup halved cherry tomatoes; 1/2 an English cucumber, diced; 1/3 cup pitted Kalamata olives, sliced; 1 red bell pepper, chopped; 1/2 cup crumbled feta cheese; 1/2 a small red onion, thinly sliced; 2 tablespoons extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons red wine vinegar; 1/4 teaspoon fine sea salt; Freshly ground black pepper to taste; 1 teaspoon dijon mustard; 1 teaspoon maple syrup; 1 teaspoon dried oregano; 2 medium garlic cloves, minced; 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed); 3 tablespoons tahini; 2 tablespoons extra virgin olive oil; 4-6 tablespoons freshly squeezed lemon juice, to taste; 2 medium garlic cloves, minced; 1/2-1 teaspoon sea salt (to taste); Freshly ground black pepper, to taste; Water, if desired to thin

Description

Greek Kale Salad Bowls with Socca and Hummus: A light yet satisfying lunch or supper, and perfect for those summer days when you don’t feel like spending a ton of time in the kitchen!

Ingredients

Scale

1–2 batches of socca

Greek Kale Salad

6 lightly packed cups chopped kale (tough stems removed)
1 large tomato, diced, or 1 cup halved cherry tomatoes
1/2 an English cucumber, diced
1/3 cup pitted Kalamata olives, sliced
1 red bell pepper, chopped
1/2 cup crumbled feta cheese
1/2 a small red onion, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
1/4 teaspoon fine sea salt
Freshly ground black pepper to taste
1 teaspoon dijon mustard
1 teaspoon maple syrup
1 teaspoon dried oregano
2 medium garlic cloves, minced

Hummus

1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
3 tablespoons tahini
2 tablespoons extra virgin olive oil
4–6 tablespoons freshly squeezed lemon juice, to taste
2 medium garlic cloves, minced
1/2–1 teaspoon sea salt (to taste)
Freshly ground black pepper, to taste
Water, if desired to thin

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Instructions

First, make the socca. Once that’s done, everything else comes together nice and quickly.
Next, make the Greek kale salad: Add the chopped kale to a large bowl. Combine the olive oil, lemon juice, red wine vinegar, salt, pepper, dijon mustard, maple syrup, oregano, and garlic together in a jar. Secure the lid and shake to combine. Pour the dressing over the kale and use your hands to massage it into the leaves until they are bright green and tender. Add the tomato, cucumber, olives, red pepper, feta and red onion to the kale. (I also added some sliced radishes to my salad.) Toss to incorporate.
Make the hummus: Place the chickpeas, lemon juice, olive oil, tahini, garlic, salt, and pepper in a food processor fitted with the ‘S’ blade. Process until smooth, adding water as desired to thin out. Transfer into a container.
Put it all together: Divide the salad between bowls. Add a big spoonful of hummus and a big slice of socca. Eat!

Prep Time: 20 minutes
Cook Time: 10 minutes

Keywords: Greek kale salad with hummus and socca