CRISPY CHICKPEA & LEMONY TAHINI KALE SALAD
I consider myself to be a meal prep expert at this point and one of my favorite things to meal prep is a kale salad! The kale always holds up really well in the refrigerator (honestly, it gets better as it sits!) and serves as an easy way for me to get more veggies into my day. This crispy chickpea and lemony tahini kale salad will have you going back for more because the dressing is so delicious and between that and the chickpeas, you’re also going to get a lot of plant-based protein!
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Try out some of my other salad recipes if you’re looking for more:
- Crispy chickpea & cashew kale salad
- Winter kale with tahini dressing
- Mediterranean inspired quinoa salad
- Summer kale salad with barbecue salmon
- Roasted brussels sprouts salad with tahini dressing
CRISPY CHICKPEA & LEMONY TAHINI KALE SALAD
CRISPY CHICKPEA & LEMONY TAHINI KALE SALAD
4
servings10
minutes20
I consider myself to be a meal prep expert at this point and one of my favorite things to meal prep is a kale salad! The kale always holds up really well in the refrigerator (honestly, it gets better as it sits!) and serves as an easy way for me to get more veggies into my day. This crispy chickpea and lemony tahini kale salad will have you going back for more because the dressing is so delicious and between that and the chickpeas, you’re also going to get a lot of plant-based protein!
Ingredients
1 cup 1 dry quinoa
2 cans 2 chickpeas, drained & rinsed + oil, salt, garlic powder, & nutritional yeast for baking
1/4 cup 1/4 olive oil
1/4 cup 1/4 apple cider vinegar
2 tbsp 2 coconut aminos, tamari, or soy sauce
1/4 cup 1/4 tahini
juice of 1 lemon
2 2 -3 tbsp warm water, for thinning if needed
1/2 tsp 1/2 salt
1/2 tsp 1/2 black pepper
1 tsp 1 garlic powder
1 tbsp 1 nutritional yeast
12 oz 12 bag shredded kale
Directions
- Preheat oven to 400 degrees and line a large sheet pan with parchment paper. Boil a pot of salted water and add the quinoa to cook according to package instructions, about 15 minutes on low, covered.
- Drain and rinse the chickpeas, then add to the sheet pan and pat try with paper towels. Toss in a drizzle of olive oil, 1 tsp salt, 1 tsp garlic powder, and 1 tbsp nutritional yeast. Place in the oven and bake for 20 minutes to crisp.
- While the chickpeas bake, make the tahini dressing by whisking all ingredients aside from water in a small bowl. Add in the water 1 tbsp at a time to thin out as needed.
- Pour the tahini dressing all over the shredded kale in a large mixing bowl. Use clean hands or tongs to massage the dressing into the kale.
- When the quinoa and chickpeas are done cooking, add to the mixing bowl with the kale and give everything a mix to incorporate. top with additional nutritional yeast if desired.
Just made this, tastes delicious. So you know the macros for the individual servings please?
Made this salad for my daughter’s lunch with the addition of grilled chicken, and she has been eating it all week with rave reviews. The tahini dressing is particularly delicious!
The instructions for the tahini sauce is a little confusing? I went to the other recipe this week and followed those instructions on making it. But I don’t think that was right of me because I never used the apple cider vinegar. Idk still turned out good tho.
I love these chickpeas! I’ve been putting them in every salad I have, including this one, and a also just snacking on them throughout the day. Just made my fourth batch this afternoon!