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Homemade Roasted Chickpea Kale Salad with Tahini Dressing photo

Roasted Chickpea Kale Salad with Tahini Dressing

This Roasted Chickpea Kale Salad is a vibrant, nutrient-packed dish with crunchy chickpeas and creamy tahini dressing!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 6 cups kale roughly chopped or torn
  • 1 15 oz can chickpeas rinsed and drained
  • 1 to 2 Tbsp olive oil for roasting the chickpeas
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 1 Tbsp honey or maple syrup for a vegan option
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 Tbsp olive oil for the dressing
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Sheet pan
  • Measuring cups and spoons
  • Whisk or fork
  • Sharp knife

Method
 

Instructions:
  1. Step 1: Prepare the Chickpeas. Begin by preheating your oven to 400°F (200°C). While the oven heats up, drain and rinse the chickpeas thoroughly. Pat them dry with a towel to ensure they roast nicely without steaming.
  2. Step 2: Season and Roast. In a mixing bowl, combine the chickpeas, 1 to 2 tablespoons of olive oil, cumin, chili powder, paprika, and sea salt. Toss until the chickpeas are evenly coated in the spices. Spread the seasoned chickpeas in a single layer on a sheet pan and roast for 25-30 minutes, or until they are golden brown and crispy, shaking the pan halfway through.
  3. Step 3: Prepare the Kale. While the chickpeas roast, wash and dry your kale. Remove the tough stems and tear the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
  4. Step 4: Make the Tahini Dressing. In a separate bowl, whisk together the tahini, lemon juice, lemon zest, honey (or maple syrup), minced garlic, grated ginger, and 2 tablespoons of olive oil. Add salt and pepper to taste. If the dressing is too thick, you can thin it out with a little water until you achieve your desired consistency.
  5. Step 5: Combine Everything. Once the chickpeas are roasted and crispy, add them to the bowl with the kale. Drizzle the tahini dressing over the top and toss everything together until the kale is well-coated with the dressing and the chickpeas are evenly distributed.
  6. Step 6: Serve and Enjoy. Serve the salad immediately for the best texture. If you’d like, you can garnish it with additional lemon zest, sesame seeds, or even some sliced avocado for added creaminess.

Notes

  • For added flavor, consider garnishing with sesame seeds or sliced avocado.
  • This salad is perfect for meal prep; just keep the dressing separate until serving.
  • If you don’t have tahini, sunflower seed butter can be a great substitute.