Tahini Kale Salad

This healthy kale salad has a delicious tahini dressing and crispy chickpeas. So good!

Course Salad

Cuisine American

Diet Gluten Free, Halal, Vegan

Prep Time 10

Cook Time 15

Servings people

Calories 874kcal

Author Farah Abumaizar

Ingredients

big bunch kale, stems removed and chopped into bite sized pieces 6oz, 150g
4 tablespoon olive oil, divided
3 tablespoon lemon juice, divided
1/4 cup tahini
1-2 small cloves garlic, minced
1/2 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper

For the crispy chickpeas:

1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
1/4 teaspoon cinnamon powder
1/4 teaspoon salt
1 can chickpeas, drained 400 g, rinsed and patted dry

Instructions

For the salad and dressing:

Start off by adding the kale to a large bowl, and adding 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Massage the kale for a good few minutes to soften it up.
In a small bowl, combine the remaining olive oil (3 tbsp) and lemon juice (2 tbsp) with the tahini, minced garlic, mustard, honey, salt and pepper. Mix until smooth. If the dressing seems too thick, add a splash of water.
Add the massaged kale to the base of your serving dish. Top with the crispy chickpeas (steps below) and drizzle the tahini dressing evenly on top. I ate this as is but you can add anything else you like-cheese, dates, dried cranberries, anything goes!

For the crispy chickpeas:

For oven roasted chickpeas: If making in an oven, preheat oven to 400F (200C), spread in a single layer on a parchment paper lined baking sheet and oven roast 25-30 minutes, shaking the pan every 10 minutes.
For air fryer chickpeas: Preheat air fryer to 350F (180C). Add all the chickpeas to the air fryer basket. Cook for 15-20 minutes in the air fryer, shaking every 5 minutes until crispy and golden brown.

Video

Notes

Making ahead: Make the dressing and store in the fridge for 2-3 days in a separate container. The marinated kale will also store well for a day or two. Crispy chickpeas will last at room temperature for at least a week. Assemble right before serving!

Make this vegan: Use maple syrup instead of honey, and don't add any cheese!

Mix-ins/toppings: Try adding roasted sweet potatoes or butternut squash, feta cheese or shaved Parmesan, dried cranberries or pomegranate seeds, and make this even heartier with cooked salmon or grilled chicken.

Nutrition