Kale and chia salad


For the salad:

For the tahini sauce:


Step 1

Place tahini, lemon juice, garlic, and turmeric in the bowl of a food processor and pulse until smooth. Add ice water sporadically until the mixture lightens in color and desired consistency is achieved. Season with salt and pepper. Transfer to a small bowl and set aside for later.

Step 2

Rinse out the food processor, then combine the kale, chickpeas, scallions, and chia seeds in the bowl. Pulse until finely chopped and the mixture gathers into a ball. Using your hands, divide and form the kale mixture into eight patties, each about ½-inch thick.

Step 3

Heat 1 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 and add another tablespoon of oil. Cook until golden on the bottom, about three more minutes.

Step 4

Transfer to a plate and serve with arugula, tomatoes, and tahini sauce.

Photography by Jennifer Causey

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