Description
This Kale Chickpea Salad with Lemon Tahini Dressing combines tender kale, crisp Persian cucumbers, hearty chickpeas, creamy feta, and fresh herbs with a bright, creamy lemon tahini dressing. It’s an easy, fresh salad that works beautifully for lunch, meal prep, or as a Mediterranean-inspired side dish.
Ingredients
Scale
Lemon Tahini Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 tablespoon honey, or more to taste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Kale Chickpea Salad
- ½ bunch kale, about 3 cups chopped
- 3 Persian cucumbers, diced
- 1 (14-ounce) can chickpeas, drained and rinsed
- ½ cup Greek feta, crumbled
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- Fresh dill fronds and mint leaves, for garnish
Instructions
- Make the dressing: In a large serving bowl, whisk together the extra virgin olive oil, lemon juice, tahini, honey, kosher salt, and black pepper until smooth and creamy.
- Prepare the kale: Remove and discard the tough stems from the kale. Chop the leaves into bite-sized pieces. Rinse under cold water while vigorously massaging the leaves with your hands to help soften the kale and reduce bitterness.
- Dry the kale: Drain thoroughly. Use a salad spinner or pat the kale dry with clean kitchen towels or paper towels to remove excess moisture.
- Assemble the salad: Add the kale, diced Persian cucumbers, drained chickpeas, crumbled feta, mint, parsley, and dill to the bowl containing the dressing.
- Toss and serve: Toss thoroughly until all the ingredients are evenly coated with the lemon tahini dressing. Taste and adjust the seasoning or honey if desired.
- Garnish with fresh dill fronds and mint leaves. Serve cold or at room temperature.
Notes
- Massage the kale well for a softer, less bitter texture.
- Dry the kale thoroughly so excess water doesn’t dilute the dressing.
- For a sweeter dressing, add extra honey a little at a time.
- English cucumber can be substituted for Persian cucumbers.
- For extra crunch, add toasted almonds, pistachios, pumpkin seeds, or sunflower seeds.
- For a heartier meal, serve with grilled chicken, salmon, or shrimp.
- For meal prep, store the salad and dressing separately and toss before serving for the freshest texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg