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Kale Salad With Crunchy Tahini Chickpeas

This Kale Salad With Crunchy Tahini Chickpeas perfectly blends flavors and textures, featuring roasted chickpeas, creamy tahini dressing, and nutritious kale.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

For the roasted chickpeas

  • 1 14-oz can chickpeas, drained (425 g)
  • ¼ cup tahini (60 g)
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp smoked paprika

For the tahini dressing

  • ½ cup plain Greek yogurt (120 g) Can substitute with dairy-free yogurt
  • 2 Tbsp lemon juice (30 mL)
  • 2 tsp dijon mustard (10 g)
  • 1 clove garlic, minced
  • ½ tsp salt
  • Water to thin the dressing Add according to desired consistency.

For the salad

  • 1 bunch kale Washed and chopped into bite-sized pieces.
  • 1 cup freshly grated parmesan cheese (about 50 g)

Instructions

Prep the Chickpeas

  • Preheat your oven to 400°F (204°C). In a medium bowl, combine the chickpeas, tahini, salt, onion powder, garlic powder, and smoked paprika. Mix well.

Bake the Chickpeas

  • Spread the seasoned chickpeas on a parchment-lined baking sheet in a single layer. Roast them in the oven for about 20 minutes or until they become crispy.

Make the Tahini Dressing

  • In another medium bowl, whisk together the Greek yogurt, tahini, lemon juice, dijon mustard, minced garlic, and salt. Add water to reach your desired consistency.

Make the Salad

  • In a large bowl, gently massage the kale leaves for a few seconds to tenderize them. Add the crunchy roasted chickpeas, tahini dressing, and grated parmesan. Toss all ingredients together until well combined, and serve immediately.

Notes

Serve creatively in a glass bowl or on a large platter with lemon wedges. For extra protein, consider adding grilled chicken or tofu.