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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!
5 from 1 vote
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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