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
- 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
- 1/4 cup tahini
- 2 tablespoons olive oil for drizzling
- 1 garlic clove chopped or grated
- 1 lemon zested and juiced
- 1/4 teaspoon cumin
- 1/4 teaspoon Kosher salt
- Pinch of cayenne
- ½-1 cup cup water
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 1/4 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.
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.
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