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Tahini Kale Salad with Garlicky Chickpeas

Tahini Kale Salad with Garlicky Chickpeas

Dianne
Tahini Kale Salad with Garlicky Chickpeas is hearty enough for a meal on its own, but it also makes a great side dish. This recipe makes 2 meal-sized portions or 4 side salads.
Prep Time 15 mins
Cook Time 35 mins
Course Salad
Cuisine American
Servings 4 salads
Calories 325 kcal

Ingredients
  

For the Chickpeas

  • 1 1/2 cups cooked chickpeas or a 14-ounce can (drained and rinsed)
  • 1 teaspoon olive oil
  • 1 teaspoon garlic powder
  • 1/ teaspoon onion powder
  • 1/2 teaspoon sea salt

For the Dressing

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes optional

For the Salad

  • 1 bunch kale destemmed and chopped into bite-size pieces
  • 2 cups red cabbage shredded (about 1/4 of a head of cabbage)
  • 2 carrots julienned
  • 1 avocado diced
  • 1 medium tomato diced

Instructions
 

Make the Chickpeas

  • Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  • Place the chickpeas in a bowl and drizzle on the olive oil. Add the garlic powder, onion powder, and salt, and mix to coat.
  • Bake for 20 minutes, and then carefully roll the chickpeas around on the baking sheet. Bake for another 10 to 15 minutes, keeping an eye on them so they don’t burn. Let the chickpeas cool for 5 to 10 minutes before using on your salad.

Make the Dressing

  • While the chickpeas are baking, whisk all of the dressing ingredients together in small bowl. If you don’t use the dressing right away, it will thicken, and you may need to add another tablespoon or two of water.

Make the Salad

  • Place the kale in a large bowl and add the tahini dressing. With clean hands, gently massage the dress- ing into the kale until the leaves are completely coated and have softened slightly.
  • Add the cabbage, carrots, avocado, and tomato. Toss to mix. Serve topped with the roasted chickpeas.

Nutrition

Calories: 325kcal