Kale + Chickpea Hummus Salad


Photo Credit: Ashley Cuoco

Since I’ve been married (it’s already been a year and a half!) I’ve been watching Food Network on television almost solely. So I’m now quite familiar with Bobby, Alex, Scott, Ted, Giada and the bunch of them. I even got to meet a few of them in New York recently which was surreal!! Love them all. When I heard about Giada de Laurentiis’s new cookbook Happy Cooking, I knew I had to get it. She is a little Italian powerhouse. And not to mention that blinding, beautiful smile! This tasty, hardy salad is in her new book. It may look simple, and that’s because it is! Simple yet full of good-for-you ingredients and flavor. It’s basically a hummus vinaigrette coated onto fresh kale and chickpeas. It takes less than 10 minutes to whip up. Not only is it quick, but it’s seriously satisfying for a salad. Don’t let these greens fool you! And, my favorite part: make it one day and have leftovers for lunch the next day. Kale holds up really well in the refrigerator, making it ideal for this. Get your healthy on and get Giada’s new book!

Yield: 4 servings


  • ⅓ cup extra-virgin olive oil
  • 1 garlic clove, sliced
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 5 cups shredded kale
  • ½ teaspoon kosher salt
  • 1 (15-ounce) can of chickpeas, drained and rinsed
  • ¼ cup slivered sun-dried tomatoes (optional)
  • Za’atar (optional, see note below)
  1. Warm a small sauté pan over medium heat. Add the olive oil and the sliced garlic and cook just until the garlic is fragrant. Allow to cool slightly.
  2. In a large bowl, whisk together the tahini and lemon juice. Slowly add the warmed garlic oil, whisking constantly. Add the kale, salt, chickpeas, and sun-dried tomatoes, if using, and gently toss together, bringing the dressing up from the bottom to coat everything evenly.
  3. Serve, sprinkled with za’atar*, if desired.

Notes: Za’atar is a popular Middle Easter spice blend. It’s a mixture of herbs (basil, thyme, oregano) sesame and salt. You can also buy it here.

Recipe courtesy of Giada de Laurentiis, Happy Cooking, 2015.

1Photo Credit: Ashley Cuoco

Avocado Hummus


Photo Credit: Ashley Cuoco

Think about it: here you have the best of hummus and guacamole in a single dish! Creamy avocado adds a little something extra to the already crowd-pleasing hummus. This is the perfect afternoon snack or party starter. I warmed up some fresh naan for this and dug right in!

Yields: About 2 cups


  • 1 (15 oz) can chick peas, well drained
  • 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
  • 3 Tbsp olive oil, plus more for serving if desired
  • 1 1/2 Tbsp tahini
  • 3 Tbsp fresh lime juice
  • 1 clove garlic, peeled
  • Salt and freshly ground black pepper
  • 1/8 tsp cumin
  • Red pepper flakes, for topping
  • cilantro leaves, for topping (optional)
  1. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth. Season with salt and pepper to taste. Add cumin and avocados and pulse mixture until smooth and creamy, about 1 – 2 minutes longer.
  2. Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with naan, pita chips or tortilla chips.


Recipe courtesy of Cooking Classy.