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    Home » Recipes » Salad Recipes

    Chopped Kale and Chickpea Salad with Creamy Tahini Dressing

    Published: Apr 21, 2021 · Modified: Aug 27, 2021 by Samantha Ferraro · This post may contain affiliate links · 6 Comments

    Jump to Recipe

    When you need to whip up a quick salad, this one is a favorite. Chopped kale is massaged with a bright and creamy tahini dressing and savory chickpeas. The perfect kale salad for when you want something quick and incredibly delicious. Also holds up for a day or so very well!

    Chopped Kale and Chickpea Salad with Creamy Tahini Dressing via LittleFerraroKitchen

    Kale Salad with Tahini Dressing

    We're going to keep this one short and sweet. I may be one of those persons that says "I love salads!", but it has to be a GOOD salad. It needs texture and layers, crunch and pops of flavor.

    This kale salad is hearty, flavorful and the tahini dressing is ultra creamy! But the trick to an enjoyable raw kale salad....massage the kale! Kale can sometimes be difficult to enjoy, texture wise and just needs a bit of acid and clean hands to break up some of it's fibrous leaves.

    Creamy Tahini Dressing

    There are a slew of tahini recipes on the site and a tahini dressing is really a riff off of creamy homemade tahini sauce, just add a bit more water for a drizzle consistency.

    And may I suggest, make a BIG batch of this for roasted vegetables, Lebanese hushwee and for falafel!

    When you need to whip up a quick salad, this one is a favorite. Chopped kale is tossed with a bright  and creamy tahini dressing and savory chickpeas. The perfect kale salad for when you want something quick and incredibly delicious. Also holds up for a day or so very well!

    Ingredients

    • Kale
    • Chickpeas
    • Persian Cucumbers 
    • Tomatoes
    • Fresh Mint
    • Tahini
    • Olive oil 
    • Garlic Clove
    • Lemon
    • Cumin
    • Kosher Salt
    • Cayenne
    • Water

    Instructions

    1. To make the dressing, add all of the tahini dressing ingredients into a food processor and pulse until smooth and creamy. You may need to add more water depending on consistency. Taste for seasoning and adjust.
    2. In a large bowl add the chopped kale and start with ¼ worth of the dressing and use clean hands to massage dressing into the kale.
    3. Add the rest of the salad ingredients and mix to combine so the dressing coats everything. Add more tahini dressing if desired and serve.

    More hearty salads

    • Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.
      Grilled Shrimp Salad with Citrus and Fennel
    • Turkish Sumac Onions
    • Heirloom Tomato Fattoush Salad
    • Mediterranean Watermelon Salad

    Chopped Kale and Chickpea Salad with Creamy Tahini Dressing

    Samantha Ferraro

    LittleFerraroKitchen.com

    When you need to whip up a quick salad, this one is a favorite. Chopped kale is tossed with a bright and creamy tahini dressing and savory chickpeas. The perfect kale salad for when you want something quick and incredibly delicious. Also holds up for a day or so very well!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Main Course, Salad, Side Dish
    Cuisine Mediterranean, Middle Eastern
    Servings 4 servings
    Calories 339 kcal

    Equipment

    • Food Processor

    Ingredients
     
     

    Kale Salad

    • 4 cups Lacinato or Dino kale chopped or shredded
    • 13 ounce Can of chickpeas rinsed
    • 3 Persian cucumbers peeled and chopped into 1 inch cubes
    • 2 Vine-tomatoes seeded and chopped into 1 inch cubes
    • Small bunch of fresh mint roughly chopped

    Tahini Dressing

    • ¼ cup tahini
    • 2 tablespoons olive oil for drizzling
    • 1 garlic clove chopped or grated
    • 1 lemon zested and juiced
    • ¼ teaspoon cumin
    • ¼ teaspoon Kosher salt
    • Pinch of cayenne
    • ½-1 cup cup water
    Prevent your screen from going dark

    Instructions
     

    • To make the dressing, add all of the tahini dressing ingredients into a food processor and pulse until smooth and creamy. You may need to add more water depending on consistency. Taste for seasoning and adjust.
    • In a large bowl add the chopped kale and start with ¼ worth of the dressing and use clean hands to massage dressing into the kale.
    • Add the rest of the salad ingredients and mix to combine so the dressing coats everything. Add more tahini dressing if desired and serve.

    Notes

    Make a double batch of the tahini dressing, it will last in a sealed container such as a mason jar for several days. 
    If the tahini dressing thickens (which it will as it chills in the fridge), just whisk or blend a bit of warm water until a pourable consistency. 
    Kale holds up very well to dressings, but if you wan to make ahead, I suggest not adding the tomatoes or cucumbers until you are ready to serve. 

    Nutrition

    Calories: 339kcalCarbohydrates: 37gProtein: 13gFat: 18gSaturated Fat: 2gSodium: 171mgPotassium: 690mgFiber: 9gSugar: 7gVitamin A: 2697IUVitamin C: 51mgCalcium: 121mgIron: 4mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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      Watermelon Salad with Goat Cheese
    • Grilled panzanella salad combines grilled peppers and onions with sweet cherry tomatoes and grilled bread and tossed with a balsamic vinaigrette.
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    • Healthy Greek salmon salad with fresh dill and mint.
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    Reader Interactions

    Comments

    1. Darcy says

      October 10, 2014 at 9:49 am

      5 stars
      Hello Samantha. This is the 1st of your recipes I've tried as I needed a salad in a pinch. It's great! I have a question for you plus a tip I learned for prepping kale that you may want to pass along to your followers. Since kale can be quite tough and almost unpleasant to chew at times, once you have cut the ribs out and have spun it or dried it in a towel grind a bit of salt on it and gently give it a massage. This helps break it down and gives it a nicer texture. You may then cut back the salt in the dressing. I also learned that kale is very durable and have left this massaged kale in the fridge overnight and unless I'm delusional [quite possible lol] it was actually better the next day. Chiffonading is also another method of making it more palatable. My apologies if this method has been covered in previous recipes.

      My question is regarding tahini. Does it all generally have a bitter taste, and if so what can I do to alleviate that? Is there a specific brand you use? Maybe I didn't add the appropriate amount of lemon juice so if that's the answer so I may have to do a redo.

      Thanks and looking forward to trying many more.

      Darcy above the 49th

      Reply
    2. Kayla Seah says

      February 28, 2014 at 2:43 am

      5 stars
      Looks great! I haven't tried using tahini as a dressing... might have to now.

      Reply
      • Samantha says

        March 04, 2014 at 10:10 am

        Thanks so much Kayl! Please try tahini...just needs to be thinned out but tastes amazing with salads and veggies!

        Reply
    3. Camille says

      January 06, 2014 at 9:39 pm

      5 stars
      I'm embarassed to say that I had to google "Persian cucumbers" to make sure they were interchangeable with the cucumbers I normally see at the grocery store. This salad looks so delicious, and I can't wait to make it in my kitchen!

      Reply
      • Samantha says

        January 07, 2014 at 11:40 am

        Haha...sorry about that! Persian cucumbers usually have less/no seeds and are smaller. I like them better than regular cucumbers because of that!

        Reply
    4. Amy @ What Jew Wanna Eat says

      January 03, 2014 at 7:40 am

      5 stars
      This salad looks yummy! I love using tahini for salad dressings too.

      Reply

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