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Chopped Kale and Chickpea Salad with Creamy Tahini Dressing

Servings: 4 servings
Author: Samantha Ferraro


Kale Salad

  • 2 cup kale chopped
  • 1 Can chickpeas rinsed
  • 3 Persian cucumbers peeled and chopped
  • 2 Tomatoes seeded and chopped
  • Small bunch of fresh mint roughly chopped

Tahini Dressing

  • 3 Tb tahini
  • ½ c water
  • Olive oil for drizzling
  • 1 lemon zest and juiced
  • 1-2 garlic cloves chopped
  • Pinch of cayenne
  • Pinch of cumin
  • Salt and pepper to taste


  • In a large bowl, toss together all the salad ingredients.
  • To make the dressing, add all of the tahini dressing ingredients into a food processor and pulse until smooth and creamy. Taste for seasoning and adjust as desired.
  • Toss salad with tahini dressing and serve.