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Kale Chickpea Salad with Lemon Tahini Dressing Recipe

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3.8 from 11 reviews

This vibrant Kale Chickpea Salad with Lemon Tahini Dressing is a fresh, nutritious, and easy-to-prepare dish perfect for a light lunch or side. Featuring tenderized kale, crisp cucumbers, protein-packed chickpeas, and a creamy tangy tahini dressing enhanced with lemon and honey, it’s a delightful blend of flavors and textures with fresh herbs and crumbled Greek feta for an extra burst of flavor.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Dressing

  • 3 tbsp Extra virgin olive oil
  • 3 tbsp Lemon Juice
  • 2 tbsp Tahini
  • 1 tbsp Honey (adjust for sweetness)
  • 1 tsp Kosher salt
  • ½ tsp Black pepper

Salad

  • ½ bunch Kale (about 3 cups after chopping)
  • 3 Persian cucumbers, diced
  • 1 can Chickpeas (14 oz/398 ml, drained and rinsed)
  • ½ cup Greek feta, crumbled
  • 2 tbsp Mint, finely chopped
  • 2 tbsp Parsley, finely chopped
  • 2 tbsp Dill, finely chopped
  • Dill fronds and mint leaves, for garnish

Instructions

  1. Make the dressing: In your serving bowl, whisk together the extra virgin olive oil, lemon juice, tahini, honey, kosher salt, and black pepper until creamy and well combined, forming a smooth lemon tahini dressing.
  2. Prepare the kale: Strip the kale leaves from the tough stems and discard the stems. Chop the kale into bite-sized pieces. Rinse the chopped kale under cold water in a colander, massaging the leaves vigorously to tenderize them and reduce bitterness. Let the kale drain thoroughly using a salad spinner or paper towels to remove excess water.
  3. Assemble the salad: Add the diced Persian cucumbers, drained chickpeas, crumbled Greek feta, and finely chopped mint, parsley, and dill to the bowl with the dressing.
  4. Toss and serve: Gently toss all the ingredients until they are evenly coated with the dressing. Taste and adjust seasoning if necessary. Garnish with fresh dill fronds and mint leaves. Serve the salad chilled or at room temperature for best flavor.

Notes

  • Massaging the kale helps break down its fibers, making it more tender and less bitter.
  • You can substitute regular cucumbers if Persian cucumbers are unavailable.
  • Adjust the honey quantity depending on your preferred sweetness level for the dressing.
  • This salad keeps well in the fridge for up to 2 days, but it’s best eaten fresh to maintain the crispness of the vegetables.
  • For a vegan option, omit the feta cheese or use a plant-based alternative.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://avascooking.com/kale-chickpea-salad-with-lemon-tahini-dressing-recipe/