Tahini Kale Salad with Garlicky Chickpeas
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.
Ingredients
For the Chickpeas
- 1 15-ounce can chickpeas drained
- 1 teaspoon aquafaba (the liquid from a can of chickpeas)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
For the Dressing
- ¼ cup tahini
- ¼ cup water
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
For the Salad
- 1 bunch kale destemmed and chopped into bite-size pieces (about 6 cups)
- 2 cups red cabbage shredded (about ¼ of a head of cabbage)
- 2 carrots julienned
- 1 avocado diced
- 1 large 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 aquafaba. 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.
- If you'd prefer to air fryer your chickpeas, air fry them for 15 to 20 minutes at 400°F. Be sure the shake the basket after about 10 minutes.
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 dressing 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.