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Finished salad on a white plate with garlic and lemon in the background.

Kale Salad with Roasted Chickpeas & Tahini Dressing

This Kale Salad with Tahini Dressing & Roasted Chickpeas is restaurant quality good. It's the kind of easy vegan salad you will most certainly crave!
5 from 1 vote
Prep Time 5 mins
Total Time 25 mins
Course Entree, Salad
Cuisine Gluten-free, Vegan
Servings 4 servings


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

Roasted Chickpeas

  • 1-15 oz can chickpeas
  • 1 tbsp. olive oil
  • ¼ tsp. paprika
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • ¼ tsp. sea salt
  • ¼ tsp. pepper


  • ¼ cup tahini
  • 1 small lemon juiced
  • 1 tbsp. pure maple syrup
  • 1 clove garlic minced finely
  • up to ¼ cup water
  • salt & pepper to taste


  • Preheat oven to 400°F.
  • Wash and dry your chickpeas and spread them out onto a large 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 or shaking the pan 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 ribbon like strips. Take your hands and massage your kale for just a minute or two.
  • Slice bell peppers, quarter cucumbers, half tomatoes and add to the salad bowl with the kale. Mix to incorporate all of the ingredients together.
  • Now make your dressing. Either use a garlic press or mince garlic finely. In a small bowl whisk tahini, lemon, maple syrup and garlic together. Slowly add in your water to desired consistency. Season with salt & pepper to taste.
  • Now add your avocado to the salad bowl. Next, add about half of the dressing to start and toss your salad to incorporate everything together.
  • Plate your salad and top with your roasted chickpeas. Drizzle with additional dressing if desired.
  • Enjoy!


  • Massaging your kale helps to make it a little more tender and easier to digest, I would highly recommend not skipping this step.
  • To make this oil-free use parchment paper and follow the instructions as listed minus the oil. Keep in mind the chickpeas will not get as crispy. 


Calories: 325kcalCarbohydrates: 28gProtein: 10gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 431mgPotassium: 663mgFiber: 10gSugar: 5gVitamin A: 1060IUVitamin C: 38mgCalcium: 86mgIron: 3mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens