Kale Chickpea Salad with Lemon Tahini Dressing Recipe
A vibrant and refreshing Kale Chickpea Salad tossed with a creamy lemon tahini dressing, combining nutrient-packed kale, protein-rich chickpeas, and fresh herbs for a healthy and flavorful meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Dressing
- 3 tablespoons Extra virgin olive oil
- 3 tablespoons Lemon Juice
- 2 tablespoons Tahini
- 1 tablespoon Honey
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
Salad Ingredients
- ½ Kale bunch (about 3 cups after chopping)
- 3 Persian cucumbers, diced
- 1 can Chickpeas (14oz / 398ml), drained and rinsed
- ½ cup Greek feta, crumbled
- 2 tablespoons Mint, finely chopped
- 2 tablespoons Parsley, finely chopped
- 2 tablespoons Dill, finely chopped
- Dill fronds and mint leaves for garnish
Instructions
- Make the dressing: In your serving bowl, whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons tahini, 1 tablespoon honey, 1 teaspoon kosher salt, and ½ teaspoon black pepper until the mixture is creamy and fully combined.
- Prepare the kale: Remove the tough stems from half a bunch of kale, then chop the leaves into bite-sized pieces. Rinse the chopped kale under cold water in a colander while massaging the leaves vigorously to tenderize and reduce bitterness. Let the kale drain completely, using a salad spinner or paper towels to remove excess water if desired.
- Assemble the salad: Add diced Persian cucumbers, drained chickpeas, crumbled Greek feta, and finely chopped mint, parsley, and dill to the bowl with the dressing.
- Toss the salad: Mix all ingredients thoroughly until everything is evenly coated with the dressing. Taste the salad and adjust seasoning if needed. Garnish with fresh dill fronds and mint leaves. Serve the salad chilled or at room temperature.
Notes
- If you prefer a sweeter dressing, add more honey to taste.
- Massaging the kale helps soften the leaves and reduce bitterness for better texture and flavor.
- This salad can be made ahead and refrigerated for up to one day; toss again before serving.
- For a vegan option, substitute honey with maple syrup and omit feta cheese or use a plant-based alternative.
- Use Persian cucumbers for a less watery salad; regular cucumbers can be used but may require draining excess moisture.
