Kale Salad With Crunchy Tahini Chickpeas

4.58 from 7 ratings

Kale Salad With Crunchy Tahini Chickpeas

Made with crunchy chickpeas and a creamy tahini dressing, this crispy chickpea salad recipe makes a delicious side dish or main meal. The dressing comes together quickly and the chickpeas are roasted to perfection! This vegetarian salad can easily be made vegan with a few simple swaps.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes, Salads

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Keyword: chickpea kale salad, kale chickpea salad, tahini chickpeas

Servings: servings

Author: Sarah Bond

Ingredients

Crunchy Chickpeas

1 14-oz can chickpeas drained, 425 g
¼ cup tahini 60 g
½ tsp each salt, onion powder, garlic powder, and smoked paprika

Tahini Dressing

½ cup plain Greek yogurt can sub dairy-free, 120 g
¼ cup tahini 60 g
2 Tbsp lemon juice 30 mL
2 tsp dijon mustard 10 g
1 clove garlic minced
½ tsp salt
water to thin

Salad

1 bunch kale
1 cup freshly grated parmesan cheese about 50 g

Instructions

Prep Chickpeas: Preheat oven to 400°F (204C). In a medium bowl, stir together 1 14-oz can chickpeas (drained), ¼ cup tahini, and ½ tsp each salt, onion powder, garlic powder, and smoked paprika.
Bake Chickpeas: Spread chickpeas onto a parchment-lined baking sheet in a single layer, then bake for about 20 minutes, or until crispy.
Tahini Dressing: In a medium bowl, stir together ½ cup plain Greek yogurt, ¼ cup tahini, 2 Tbsp lemon juice, 2 tsp dijon mustard, 1 clove garlic (minced), ½ tsp salt, and water to thin to your desired consistency.
Make Salad: Wash then cut 1 bunch kale into bite-sized pieces. Add to a large bowl, and gently massage the kale for a few seconds to make it more tender. Add Crunchy Roasted Chickpeas, Tahini Dressing, and parmesan. Toss to combine and serve!

Video

Notes

Storage: Kale stores better than any other salad base because it can hold up to the dressing! To store it, keep it in an air-tight container in the fridge for up to 4 days. The chickpeas will start to lose their crispiness, so it's great if you keep them separate.

Nutrition