I feel like kale salads get a bad rep. But honestly, they’re one of my favorite foods! I think it’s because I’ve nailed the dressing and add-ins to make them so flavorful and full of different textures. This recipe is a perfect example of that – it’s from my January 2023 series where I took a $75 grocery list and turned it into a week of dinners. Even if you don’t eat a plant-based diet, I highly encourage to give this one a try! It’s also great for meal prep, just store the chickpeas separately.

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CRISPY CHICKPEA KALE SALAD WITH TAHINI DRESSING

Recipe by Jenn Lueke

5.0 from 6 votes

Servings

–

2-3

servings

Prep time

minutes

Cooking time

minutes

I feel like kale salads get a bad rep. But honestly, they’re one of my favorite foods! I think it’s because I’ve nailed the dressing and add-ins to make them so flavorful and full of different textures. This recipe is a perfect example of that – it’s from my January 2023 series where I took a grocery list and turned it into a week of dinners. Even if you don’t eat a plant-based diet, I highly encourage to give this one a try! It’s also great for meal prep, just store the chickpeas separately.

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Ingredients

3 heaping cups shredded kale
3 tbsp olive or avocado oil, divided
For the tahini dressing
2/3 cup creamy tahini
3 tbsp toasted sesame oil
2 tbsp coconut aminos or reduced sodium soy sauce
1 tbsp rice vinegar
2 tbsp pure maple syrup or honey
1 tsp kosher salt, additional to taste
1/2 tsp ground black pepper, additional to taste
1 tsp garlic powder, additional to taste
1/4 tsp red pepper flakes, optional
For the crispy chickpeas
15 oz can chickpeas, drained, rinsed, and patted dry
1 tsp garlic powder
1 tsp smoked paprika
1 large cucumber, thinly sliced
2/3 cup shredded carrots

Directions

Add the kale to a large bowl and massage in 2 tablespoons of oil and a generous pinch of salt. Let the kale rest for 10 minutes.
Meanwhile, make the dressing: combine all of the dressing ingredients in a small bowl and whisk vigorously for 60 seconds. The texture will be relatively thick. Massage the dressing into kale with clean hands or tongs. Cover and refrigerate until serving.
Toss the chickpeas with 1 tablespoon of oil, the garlic powder, smoked paprika, and a generous pinch of salt and ground black pepper. Airfry on 400F for 18-20 minutes, shaking it up halfway through, or bake at 400F for about 30 minutes, shaking halfway through.
To assemble the salad, add the cucumber, carrots, and crispy chickpeas to the large bowl of dressed kale. Toss to combine, and divide among 4 bowls.

Notes

Storage: Refrigerate in a sealed container for up to 4 days.
Tip: If you are prepping the salad ahead, wait to add the chickpeas until you are ready to eat, and crisp them in the oven or air fryer just before topping the salad.