Recipes by Leah Leora

Styling and photography by Mirel Freylich

 

Kale Salad with Roasted Chickpeas, Pita Chips, and Lemon Tahini Dressing

A delicious and vibrant salad with falafel flavors for a twist.

 

 

Yield: 4 servings

Ingredients:

Roasted chickpeas

2 cans chickpeas

¼ cup oil

3 cloves garlic, chopped

2 teaspoons cumin

1½ teaspoons paprika

½ teaspoon salt

¼ teaspoon black pepper

 

Kale salad

2 bunches of kale

Oil for sautéing

Pinch of salt

1 cucumber, sliced in rounds

2½ cups pita chips

½ bunch parsley, chopped

Handful of mint leaves

1 lemon, cut in wedges

 

Lemon tahini dressing

1/3 cup tahini

1 lemon, juiced

2 cloves garlic, chopped

Salt to taste

Black pepper to taste

 

Directions:

Preheat oven to 425˚F.

Mix chickpeas with oil and seasonings. Place on a baking sheet.

Roast for 34–40 minutes until crispy. Set aside.

To prepare the kale, place a small bunch in a frying pan with a little oil and a  sprinkle of salt, and cook for 2–3 minutes. Repeat with the rest of the kale.

To make the dressing, mix tahini, lemon juice, and garlic in a bowl. Add water one teaspoon at a time until it’s creamy and pourable

Add salt and pepper. Taste and add more salt and lemon juice if desired.

Mix the kale, chickpeas with their oil, herbs, cucumbers, and ¾ of the pita chips. Pour over the lemon tahini dressing and top with remaining pita chips.

 

 

 

Lemon Basil Arugula Pasta Salad

Enjoy this pasta salad with refreshing and zesty flavoring.

 

Yield: 4 servings

Ingredients:

 

Salad

8 oz. pasta of choice (penne, fusilli, bow ties)

4 cups arugula

¾ cup cherry tomatoes, halved

¼ cup fresh parmesan cheese

½ cup chopped walnuts

 

Dressing

½ cup olive oil

5 tablespoons fresh lemon juice

1 teaspoon dijon mustard

¼ teaspoon salt

½ teaspoon black pepper

½ teaspoon honey

1 tablespoon lemon zest

 

Directions:

Cook pasta according to package instructions.

Mix dressing ingredients in a small bowl.

Combine cooked pasta, arugula, cherry tomatoes, and parmesan cheese.

Pour dressing over the pasta. Sprinkle with chopped walnuts.

 

 

 

Fruit Salad with Chia Citrus Dressing

Treat yourself to this bright and colorful mix of fresh fruit with a honey citrus chia dressing.

 

Yield: 8–10 servings

Ingredients:

2 red apples, chopped

1 cup blueberries

1½ cups red grapes, chopped

2 kiwis, chopped

2 tablespoons fresh mint, chopped

1 pineapple, diced

2 oranges, just the flesh, no skin or pith

1 tablespoon honey

1 tablespoon lemon juice

1 tablespoon lime juice

4 tablespoons orange juice

1 teaspoon chia seeds

 

Directions:

Place fruit in a big bowl. Add all other ingredients and mix well.

Garnish with fresh mint.