It’s the year of kale, isn’t it? There are raw kale salads everywhere you turn.
My latest is this beguiling Lemony Garbanzo Kale Salad with Tuna, a main dish salad packed with protein and green goodness that takes a star turn at dinner and, with leftovers, an encore for lunch the next day.
My daughter, who I have nicknamed Krazy for Kale, is addicted to this. “Mom, always, ALWAYS have this in the refrigerator,” she intoned the other night, as she was packing her lunch with it for the next day.
Of all the addictions in the world, to have your teenager besotted with kale salad ranks right up there as most coveted. EVER!
I am growing Redbor kale in my front parkway, so that’s what I used in this salad. I’m proud of my green thumb, and encourage you all to grow kale, as well. It’s been easy! But use whatever kale variety you have in your garden or from the market. It’s all good.
Recipe: Lemony Garbanzo Kale Salad with Tuna
- 1 (15- or 16-ounce) can garbanzo beans, rinsed and drained
- 1 (5-ounce) can Tonno solid light tuna in olive oil (you will use the oil)
- 2-3 tablespoons red onion, sliced paper thin
- 2-3 large leaves Redbor kale, stem removed and leaves cut in a chiffonade
- 1 garlic clove, crushed
- 1 lemon (you will use 1 teaspoon zest and 2 tablespoons juice from it)
- 2 tablespoons olive oil (I used Calolea Meyer Lemon Olive Oil)
- 2-3 tablespoons fresh basil cut in a chiffonade
- 2-3 tablespoons fresh mint cut in a chiffonade
- Freshly ground pepper
- A pinch of EACH of the following:
- Ground ginger
- Dry mustard
- Dried oregano
- Dried thyme
- Kosher salt (taste salad before adding)
- In a large bowl, add garbanzos, tuna with its oil (this will contribute to the dressing), onion, kale, garlic, 1 teaspoon lemon zest, 2 tablespoons lemon juice, olive oil, basil, mint, pepper and all dried spices. Stir and toss to mix well. Taste and add salt if needed. (The tuna and garbanzos will likely have salt in them, so taste before adding more.)
- Allow to rest for at least half an hour before serving (better for an hour or two).
- If you wish to serve immediately, massage the oil and lemon juice into the cut kale leaves for about 3-5 minutes to soften them, then add all the rest of the ingredients and stir to combine. You can soften the kale either by hand massaging it (for instant consumption), or by letting time do the trick.
- Serves 4 (main dish for dinner)
This salad holds up very well in the refrigerator for several days. In fact, I recommend making it at least 2-4 hours before you want to eat it, so all the flavors mix and mingle!
Try making a wrap out of it the next day for lunch. Wrap in tortilla or soft lavash.
Preparation time: 20 minutes
Diet tags: High protein
Number of servings (yield): 4
Culinary tradition: USA (General)
This is part of the #SundaySupper movement, an idea to bring the family together for a home-cooked meal on Sunday. My family is lucky enough to be able to eat together each evening, but on occasion we find ourselves far-flung. It always feels better to reconnect over the dinner table, doesn’t it?
This week’s theme is “Beat the Heat,” which means all recipes need to be prepared quickly, and preferably, without the use of an oven. Grilling or the crockpot are definitely perfect to beat that summer stove heat, as are cool, crisp salads, chilled desserts, no-bake dishes or refreshing drinks.
I can’t think of a better way to beat the heat than a no-cook main-dish salad. Let the adventures in kale continue!
Check out the other fabulous #SundaySupper dishes that #BeattheHeat, created by 55 talented bloggers participating this week:
- Refreshing Chunky Shrimp Salsa ~ The Weekend Gourmet
- Totally Cool Green Hummus ~ My Kitchen and I
- Smoked Whitefish Salad Bagel Bites ~ Cindy’s Recipes and Writings
- Watermelon and Goat Cheese Bites ~ Chelsea’s Culinary Indulgence
- Strawberry Gazpacho ~ Diabetic Foodie
- Grilled Loaded Baked Potato Skins ~ In the Kitchen with KP
- Sweet & Tangy Chili Lime Fruit Salad ~ Sue’s Nutrition Buzz
#BeatTheHeat Salads, Soups, & Sides:
- Cool Cucumber Salad ~ Momma’s Meals
- Lemony Garbanzo Kale Salad with Tuna ~ Shockingly Delicious
- Hungarian Cucumber Salad Recipe – Uborkasaláta Recept ~ The Watering Mouth
- Tomato Salad with Macadamia Cheese ~ Cooking’s Good Vegetarian Cafe
- Char-Grilled Corn Salad ~ The Little Ferraro Kitchen
- Summertime Sweet Pea Salad ~ Granny’s Down Home Southern Cooking
- Apple and Poppy Seed Coleslaw ~ Damn Delicious
- Cold Cucumber and Rice Salad ~ Mama.Mommy.Mom
- Chilly Dilly Cucumber Soup with Shrimp ~ Comfy Cuisine
- Mom’s Creamy Pea Salad ~ Bobbi’s Kozy Kitchen
- Greek (Yogurt) Potato Salad ~ Family Foodie
#BeatTheHeat Main Dishes:
- Rainbow Slaw with Steak and Chipotle Crema ~ Cooking By The Seat of our Pants
- Slow Cooker Lemon Chicken ~ Make Dinner Easy
- Rolling with Kimbap ~ Kimchi Mom
- Ranch Chicken Tacos ~ Pippi’s In The Kitchen Again
- Serrano Ham, Mozzarella and Arugula Sandwiches ~ Vintage Kitchen Notes
- Slow Cooker Root Beer Pulled Pork ~ Cupcakes and Kale Chips
- No Bake Pizza ~ The Meltaways
- Strawberry Cheesecake Ice Cream ~ Supper for a Steal
- No-Cook Egg-Free Peanut Butter Cup Ice Cream ~ Chocolate Moosey
- Peach Sorbet ~ Magnolia Days
- Icebox Chocolate Pie ~ Doggie at the Dinner Table
- Honey and Elderflower Ice Cream ~ Small Wallet Big Appetite
- Blackberry Lavender Popsicles ~ Girlichef
- Frozen Chocolate Bananas ~ In the Kitchen with Audrey
- Strawberry-Lime Margarita Ice Cream ~ Cookistry
- Elegant Fruit Jellies ~ Happy Baking Days
- Cookie Ice Cream Sandwiches ~ That Skinny Chick Can Bake
- Blueberry Cheesecake Ice Cream ~ Baker Street
- Vanilla Peach Swirl Frozen Yogurt ~ Dinners, Dishes, and Desserts
- Espresso and Toasted Almond Semifreddo ~ The Messy Baker
- Mango Ice Cream ~ Queen’s Notebook
- Raspberry Mousse ~ Basic and Delicious
- White Apricot & Honeysuckle Sorbet ~ Family Spice
- Biscoff Ice Cream Cupcakes ~ Juanita’s Cocina
#BeatTheHeat Drinks & Cocktails:
- Shirley Temple ~ Cravings of a Lunatic
- Prickly Pear White Wine Spritzer ~ Hezzi-D’s Books and Cooks
- Classic Daquiri ~ Katherine Martinelli
- Salty Lassi ~ Soni’s Food for Thought
- Blueberry Mint Lemonade ~ Pescetarian Journal
- Sweet Basil & Cucumber Melon Smoothie ~ Daily Dish Recipes
Wine Pairings Provided By: ENOFYLZ
If you would like to chat about #SundaySupper, join us on Twitter throughout the day Sunday, and at noon PST (3 p.m. EST) for our weekly #SundaySupper Twitter chat! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat. We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things #BeatTheHeat during our chat.