Kale Salad with Roasted Chickpeas & Tahini Dressing

by Monique

This Kale Salad with Roasted Chickpeas & Tahini Dressing is restaurant quality good. Served with a homemade tahini dressing and perfectly roasted chickpeas, it's the kind of salad you will actually crave!

Two plates of Kale Salad with Roasted Chickpeas and Tahini Dressing with lemon, garlic and a striped napkin in the background.

I absolutely love this recipe. A Kale Salad with Roasted Chickpeas & Tahini Dressing filled with all the good stuff. It will keep you full and satisfied. Perfect for an easy dinner or lunch! 

The chickpeas are perfectly spiced and the kale is tender and crunchy. While the avocado adds creaminess. The tomatoes and cucumbers add a pop of freshness and the tahini dressing is savory and slightly sweet. The combo is pure heaven in a salad. 

Kale Salad is seriously my jam. When I still worked in the Corporate World I would bring a kale salad each and every day for lunch. It kept me full and satisfied until my afternoon snack and I loved that. 

Sometimes a salad can leave you feeling a bit hungry quickly after. That’s why I like to pack mine with nutrient dense ingredients that are healthy and satisfying. 

I can tell you I literally said mmmmhhhmmm while testing this recipe. I hope you love it as much as I do!

Two plates of Kale Salad with Roasted Chickpeas and Tahini Dressing with lemon, garlic and a striped napkin in the background.

Ingredient Notes:

  • Kale – Lacinato Kale works best for this recipe. It is also sometimes referred to as Dinosaur Kale. 
  • Bell Pepper – I like Red, Yellow or Orange best for this recipe. 
  • Cherry Tomatoes – Grape will also work look for a deep red color for the best flavor. 
  • Cucumber – Any kind you like will work. 
  • Avocado – You will definitely want a ripe avocado for this salad. 
  • Chickpeas – I look for a low sodium or no salt added variety. 
  • Spices – These add a great savory flavor to the chickpeas. 
  • Olive Oil – You can use any neutral oil you have on hand. If you want them oil free you can place them on parchment paper however they won’t get quite as crispy. 
  • Salt & Pepper – I use Sea Salt & fresh cracked black pepper. 
  • Tahini – You will want runny natural tahini for this recipe. 
  • Garlic – Mince it super fine or use a garlic press. 
  • Lemon – Fresh is best and adds a great brightness. 
  • Maple Syrup – The pure stuff, not the breakfast kind. You could sub this with agave if needed. 
Close up Kale Salad with Roasted Chickpeas and Tahini Dressing.

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If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!

Two plates of Kale Salad with Roasted Chickpeas and Tahini Dressing with lemon, garlic and a striped napkin in the background.

Kale Salad with Roasted Chickpeas & Tahini Dressing

This Kale Salad with Roasted Chickpeas and Tahini Dressing is restaurant quality good. Served with a homemade tahini dressing and perfectly roasted chickpeas, it's the kind of salad you will actually crave!
Prep Time 5 mins
Total Time 25 mins
Course Entree, Salad
Cuisine Gluten-free, Vegan
Servings 4 servings

Ingredients
 

  • 1 large bunch of Lacinato Kale
  • ½ large bell pepper sliced
  • 1 cup cherry tomatoes cut in half
  • ½ large cucumber quartered
  • 1 avocado diced

Roasted Chickpeas

  • 1 can chickpeas
  • 1 tbsp. olive oil
  • ¼ tsp. paprika
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • ¼ tsp. sea salt
  • ¼ tsp. pepper

Dressing

  • ¼ cup tahini
  • ¼ cup water
  • 1 lemon juiced
  • 1 tbsp. pure maple syrup
  • 1 clove garlic crushed into a paste
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Wash and dry your chickpeas and spread them out on your sheet pan.
  • Drizzle with oil and sprinkle with your seasonings (paprika, onion powder, garlic powder, salt and pepper) toss to evenly coat in your olive oil and seasonings.
  • Place into the oven and bake for 20 minutes stirring halfway through to ensure they crisp up evenly.
  • While your chickpeas are cooking prep your veggies.
  • Wash and dry you kale and cut out the stems (the hard part in the middle). Chiffonade your kale as you would with fresh basil and place into a large salad bowl. You want the kale to be cut into very thin strips. Take your hands and massage your kale for just a minute or two.
  • Slice bell peppers, quarter cucumbers, half tomatoes and dice avocado and add to your salad bowl. Mix with your kale to incorporate together.
  • Now make your dressing. Either use a garlic press or chop garlic finely then sprinkle a little salt onto the garlic. Use the flat surface of your chef knife and drag over garlic back and forth crushing into a paste.
  • In a small bowl whisk tahini, water, lemon, maple syrup and crushed garlic together. Season dressing with salt & pepper to taste.
  • Add about half of the dressing to your salad bowl and toss. Plate your salad and top with your roasted chickpeas. Drizzle with additional dressing if desired.
  • Enjoy!

Notes

  • Lacinato kale is the flat leave kale that is also commonly referred to as dinosaur kale. I think this works best although if you only have curly kale on hand that will work as well.
  • Massaging your kale helps to make it a little more tender and easier to digest, I would highly recommend not skipping this step.

Nutrition

Calories: 244kcalCarbohydrates: 17gProtein: 5gFat: 19gSaturated Fat: 3gSodium: 147mgPotassium: 527mgFiber: 6gSugar: 5gVitamin A: 1023IUVitamin C: 53mgCalcium: 52mgIron: 2mg
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