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Kale Chickpea Salad

Kale Chickpea Salad

This hearty kale chickpea salad has crispy roasted chickpeas, healthy kale, and creamy tahini dressing. Perfect for busy weeks, this filling salad tastes amazing and takes just thirty minutes to make from start to finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 285 kcal

Ingredients
  

For the Salad:

  • 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

For the Tahini Dressing:

  • 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 your big baking sheet with parchment paper and get ready to make some crispy chickpea magic happen in there.
  • Get chickpeas ready: Pat 1 can of drained chickpeas super dry with paper towels, then mix with 2 tablespoons olive oil and all those yummy spices until they're coated.
  • Roast chickpeas: Spread seasoned chickpeas in one layer on your sheet and bake for 25-30 minutes, giving the pan a shake once halfway through cooking.
  • Make tahini dressing: Mix together 1/4 cup tahini, 1/4 cup lemon juice, 1 teaspoon lemon zest, 1 tablespoon honey, 3 minced garlic cloves, 1 teaspoon fresh ginger, and 2 tablespoons olive oil until smooth.
  • Massage kale: Use your hands to massage 6 cups chopped kale with a pinch of salt and some dressing until the leaves get soft and bright green.
  • Put it together: Toss dressed kale with the rest of that amazing dressing, then top with warm crispy chickpeas and dive in - YUM!

Notes

  • Pat those chickpeas really dry before roasting, or they'll steam instead of getting crispy and delicious in your hot oven.
  • Keep your salad parts separate until you eat to keep everything tasting fresh and the kale from getting all wilted and sad.
  • You can make that tahini dressing up to one week ahead and keep it in your fridge in a jar with a tight lid.
  • Toss in cherry tomatoes, cucumber, or roasted peppers for extra color and nutrition that makes the salad even more amazing and pretty.
  • Use maple syrup instead of honey to keep this completely vegan while still getting that perfect sweet and savory balance that everyone loves.