Description
A vibrant and nutritious salad featuring kale, chickpeas, and a creamy lemon tahini dressing.
Ingredients
Scale
- 4 cups kale, chopped
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Combine the veggies: Begin by placing your chopped kale into a large mixing bowl. Add the drained chickpeas, halved cherry tomatoes, diced cucumber, bell pepper, and thinly sliced red onion. Use your hands to gently toss them together, ensuring that the kale is well-distributed amongst the other ingredients.
- Prepare the dressing: In a small mixing bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until the mixture becomes smooth and creamy. If it feels too thick, add a splash of water to lighten it up.
- Dress the salad: Drizzle the dressing evenly over the salad. Using tongs, gently toss the salad to ensure that every bit of kale and vegetable gets coated in that luscious tahini dressing.
- Let it sit: Allow the salad to rest for about five minutes before serving. This small step lets the flavors meld beautifully, creating a more harmonious taste.
Notes
Make-ahead tips: Prepare the salad ingredients a day in advance and keep the dressing separate until you are ready to serve. If you prefer roasted vegetables, toss your chickpeas, cherry tomatoes, or bell peppers in a little olive oil, salt, and pepper and roast them in the oven for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, kale, chickpeas, tahini, vegan, healthy, Mediterranean