Description
A vibrant and hearty kale chickpea salad featuring crispy roasted chickpeas and a creamy lemon tahini dressing. This easy and nutritious salad is perfect for a quick lunch, light dinner, or meal prep.
Ingredients
Scale
- 6 cups kale, roughly chopped or torn
- 1 can (15 ounces) chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Pat the drained chickpeas very dry with paper towels. In a bowl, mix the chickpeas with 2 tablespoons of olive oil, cumin, chili powder, paprika, and sea salt until evenly coated.
- Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Bake for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
- While the chickpeas roast, prepare the tahini dressing. In a bowl, whisk together tahini, lemon juice, lemon zest, honey, minced garlic, minced ginger, and 2 tablespoons of olive oil until smooth and creamy. Season with salt and pepper to taste.
- In a large bowl, add the chopped kale. Add a pinch of salt and a small amount of the tahini dressing. Use your hands to massage the kale for a few minutes until it softens and turns bright green.
- Add the remaining dressing to the massaged kale and toss to coat.
- Add the warm, crispy roasted chickpeas to the salad and toss gently. Serve immediately.
Notes
- Ensure chickpeas are thoroughly dried before roasting for maximum crispiness.
- For best texture, store salad components separately until ready to serve.
- The tahini dressing can be made up to a week in advance and stored in an airtight container in the refrigerator.
- Consider adding cherry tomatoes, cucumber, or roasted peppers for extra flavor and visual appeal.
- For a vegan option, substitute maple syrup or agave for honey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Roasting, Massaging, Whisking, Tossing
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal