Kale Salad with Tahini Dressing & Roasted Chickpeas
Crunchy Kale Salad with tangy lemony tahini dressing and loads of roasted chickpeas makes a delicious easy lunch or side dish.
Servings: 2
Calories: 472kcal
Equipment
- 1 Air fryer optional
Ingredients
For the Kale Salad
- 200 g kale
- 25 ml lemon juice approx the juice of ½ a lemon
- 50 g carrot one medium carrot
- 50 g radish about 8 radishes
- 25 g green onions 2-3 green onions
For the Roasted Chickpeas
- 250 g cooked chickpeas (garbanzos) equivilant to one standard can/tin, drained.
- 1 teaspoon olive oil
- ½ teaspoon flakey sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon chilli flakes
- ½ teaspoon white pepper
For the Tahini Dressing
- 4 tablespoon tahini
- 1 clove garlic
- 45 ml lemon juice around the juice of one medium lemon.
- ½ teaspoon flakey sea salt
- ½ teaspoon cumin powder
- ¼ teaspoon maple syrup or other sweetener such as date or agave syrup.
- 2 tablespoon warm water or more as needed to thin the dressing
Instructions
- Wash the kale really well, and remove the hard stems. Chop into 1-2 " pieces.200 g kale
- Squeeze the juice from half a lemon, then in bowl, massage the kale with the lemon juice, really giving it a good rub with your hands.25 ml lemon juice
- Leave the massaged kale to one side while you get on with everything else.
- Finely chop the radishes, peel and dice the carrots and spring/onions.50 g carrot, 50 g radish, 25 g green onions
Make the Crunchy Roasted Chickpeas
- Toss the chickpeas in the oil and seasonings and roast.250 g cooked chickpeas (garbanzos)
- Either air fry the chickpeas for 15-17 minutes at 180C °/365F, or oven bake for up to 25 minutes also at 180C °/365F until crunchy,.1 tsp olive oil, ½ tsp flakey sea salt, ½ tsp smoked paprika, ½ tsp chilli flakes, ½ tsp white pepper
Make the Tahini Dressing
- Very finely chop the garlic until it is a paste.1 clove garlic
- Mix all the dressing ingredients together. You will find that the tahini might become quite stiff, add a little extra water until mixed.4 tbsp tahini, 45 ml lemon juice, ½ tsp flakey sea salt, ½ tsp cumin powder, ¼ tsp maple syrup, 2 tbsp warm water
- Taste the dressing and adjust the seasoning to your own tastes.
Assemble the Salad
- In a large bowl, assemble the kale, chickpeas, crunchy vegetables and mix together with the tahini dressing.
- Serve extra tahini dressing on the side to drizzle as needed.
Notes
The individual components of the salad keep well for up to 4 days in the fridge. Assemble the salad just before eating.
VARIATIONS:
- Different Greens-choose cabbage, red kale, or brussel sprout tops or spring greens. I often use the greens chopped from my own broccoli patch. If you use lettuce or spinach however, do not massage with the lemon juice.
- Other Beans- Roasted Cannellini or Butter beans make a delicious alternative to chickpeas.
- Vinagrette- swap the lemony tahini dressing for a zippy vinagrette. My husband actually prefers the salad this way. Mix together Dijon Mustard, Lemon Juice, Olive Oil, a little salt and a dab of sweetener such as maple syrup.
- Fruit- Pomegranate seeds, little bits of apple or pear would all be a delicious sweet addition.
- Other Crunchy Veggies- Choose the crunchy veggies you like to add to this salad. Cucumber, sugar snap peas, mange tout are all delicious.
Nutrition
Calories: 472kcal | Carbohydrates: 54g | Protein: 20g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Sodium: 1275mg | Potassium: 1098mg | Fiber: 17g | Sugar: 10g | Vitamin A: 14750IU | Vitamin C: 118mg | Calcium: 397mg | Iron: 8mg