Kale + Chickpea Salad {with Lemon Tahini Dressing}
Prep time
Total time
Serves: 2 full size or 4 small salads
For the Salad
  • 1 bunch of kale ( I used curly kale)
  • 1 tsp olive oil
  • 2 tsp lemon juice
  • dash of sea salt
  • ½ cup chickpeas
  • 1 carrot, shredded
  • 1 golden beet, shredded (or diced)
  • 1 red beet, shredded (or diced)
  • 4-6 thin slices red onion (more or less according to taste)
  • 1 avocado, diced
  • 1 Tbsp pepitas (pumpkin seeds)- optional
  • ½ tsp sesame seeds
For the Salad Dressing
  • ¼ cup tahini (or hummus)
  • juice of 1 lemon
  • 1 tsp honey or agave (omit if substituting hummus for the tahini)
  • 1 clove garlic, minced (optional)
  • pinch of sea salt
  • 1-3 Tbsp water (use to thin dressing to desired consistency)
  1. Wash and dry the kale. Remove the ribs from the kale leaves by running a paring knife along the side of the ribs (like a big V) . Chop the kale into bite size pieces and place in a big bowl. Add 2 tsp lemon juice, olive oil and sea salt. "Massage" the kale with your hands until it begins to soften up and turn a bright green (about 3-5 min.). If serving salad on separate plates or bowls divide kale now.
  2. Top kale with chickpeas, carrot, beets, avocado, onion, pepitas and sesame seeds
  3. In a small bowl, whisk together all salad dressing ingredients except water, add water slowly until you reach your desired dressing consistency. Top each salad with dressing.
Recipe by Simple Healthy Kitchen at https://www.simplehealthykitchen.com/kale-chickpea-salad-with-lemon-tahini-dressing/