Chopped Kale and Chickpea Salad with Creamy Tahini Dressing
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!
Servings: 4 servings
Calories: 339kcal
Equipment
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
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: 339kcal | Carbohydrates: 37g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 171mg | Potassium: 690mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2697IU | Vitamin C: 51mg | Calcium: 121mg | Iron: 4mg