Chickpea Kale Salad with Tahini Dressing
A nourishing and refreshing chickpea kale salad recipe with a creamy tahini dressing. Naturally vegan and gluten-free.
Servings: 8 people
Calories: 166kcal
Equipment
Ingredients
Crispy Chickpeas
- 1 15-ounce can chickpeas rinsed, drained, patted dry
- 2 tablespoons olive oil
- ½ teaspoon salt
Kale Salad
- 2 heads kale stems removed, chopped
- ¼ teaspoon salt
- 1 bell pepper chopped
- ½ onion any kind, chopped
- 1 carrot shredded or grated
Tahini Dressing
- ¼ cup tahini
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 garlic cloves minced or grated
- 1 tablespoon maple syrup
- 1 teaspoon brown mustard or Dijon mustard
- ¼ teaspoon red chili flakes
- ¼ teaspoon salt
- ¼ cup water
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Drain and rinse the canned chickpeas, then pat dry.
- Place the chickpeas on the parchment-lined baking sheet, then add the olive oil and salt. Toss to combine and spread in a single layer.
- Roast the chickpeas for 20 minutes, or until crispy and golden.
- Meanwhile, place the chopped kale, and salt in a large bowl.
- Massage the salt into the kale, using your hands, until the kale softens, about 2-3 minutes.
- Add the bell pepper, onion and carrot to the kale. Set aside.
- In a small bowl, add the tahini, lemon juice, garlic, maple syrup, mustard, salt and red chili flakes. Whisk until smooth.
- Slowly add the water to the dressing ingredients, whisking as you go, until a smooth dressing forms.
- Add the roasted chickpeas to the kale salad, then top with the dressing.
- Toss all to combine.
- Serve and enjoy!
Video
Notes
You can massage the kale as little or as long as you would like to achieve the texture you prefer. Different types of kale take longer than others to tenderize, so you will need to adjust the massage time based on the kind of kale you are using.
You can store this kale salad in the refrigerator in an airtight container for up to 5 days.
For the crispiest chickpeas, pat them dry with a clean kitchen towel before adding the salt and oil prior to roasting.
Please see the full post above this recipe card for more valuable information.
Nutrition
Serving: 1serving | Calories: 166kcal | Carbohydrates: 8g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 246mg | Potassium: 232mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5011IU | Vitamin C: 54mg | Calcium: 104mg | Iron: 1mg
