This Crunchy Kale and Chickpea Salad is topped with a Creamy Tahini Dressing is perfect for feeding a group or for meal prepping for the week! Add in your favorite veggies, top with tofu or chicken or just eat as is, you can’t go wrong!
Crunchy Kale and Chickpea Salad
We say no to boring salads over here. I personally love salads because they can be packed with flavor, texture and nourishment all at once! This Crunchy Chickpea Salad checks all of those boxes. The chickpeas are crispy and flavorful while the dressing is creamy and makes the kale softer. It’s a must-make!
Also, I must note, if you think you don’t like kale or tahini, try this recipe and you’ll be shocked! The flavors and textures paired together makes for a match that anyone is sure to love, I promise!
Make it Your Own
The best part about salads? You can completely customize them to fit your dietary needs and preferences! If you love cucumbers, throw them in. If you love grilled chicken and want some extra protein, add it on top! Want to go heavy on the dressing? Double the recipe! The choices are completely up to you to make this salad best fit your taste and needs.
Hungry for more?
If you can’t get enough of chickpeas like me, you have to add these recipes to your list! Plus, they are all completely vegan, gluten free and dairy free.
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Crunchy Kale and Chickpea Salad
Equipment
- Food Processor or High Power Blender
Ingredients
Kale Salad
- 1 bunch kale, chopped
Crunchy Chickpeas
- 2 14 oz can chickpeas/garbanzo beans
- 2 tbsp avocado oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 1-2 tsp paprika
- ½ tsp salt
- 1 fresh lemon, juiced
Creamy Tahini Dressing
- ½ cup tahini
- 2 tbsp fresh lemon juice
- ½ cup water
- 4 cloves garlic
- 1 tsp dijon mustard
- 1 tsp salt
- ½ tsp pepper
Instructions
Crunchy Chickpeas
- Preheat your oven to 400 degrees.
- Drain and rinse chickpeas, then dry thoroughly. Be sure to remove any loose skins.
- Line a baking sheet with parchment paper and spread out chickpeas, then top with the avocado oil.
- Next, squeeze on your lemon juice and pour on your seasonings. Use your hands to evenly coat the chickpeas.
- Bake for 25-30 minutes or until crispy. Leave in the oven for an additional 5 minutes for extra crispy chickpeas!
Creamy Tahini Dressing
- Add all ingredients into a food processor or high power blender and combine until smooth.
Kale Salad
- Wash, dry and chop kale into the size of your liking.
- Add kale to a large bowl and pour in the dressing. Using your hands, massage the dressing into the kale until all of the kale is coated.
- Toss in your chickpeas and serve! Add in chicken, tofu and/or more veggies if you so wish.
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