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5 from 1 vote

Kale + Chickpea Salad {with Lemon Tahini Dressing}

Prep Time10 minutes
Total Time10 minutes
Servings: 2 full size or 4 small salads
Author: Susan Randall

Ingredients

For the Salad

  • 1 bunch of kale I used curly kale
  • 1 teaspoon olive oil
  • 2 teaspoon 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 tablespoon pepitas pumpkin seeds- optional</span>
  • ½ teaspoon sesame seeds

For the Salad Dressing

  • ¼ cup tahini or hummus
  • juice of 1 lemon
  • 1 teaspoon honey or agave omit if substituting hummus for the tahini
  • 1 clove garlic minced (optional)
  • pinch of sea salt
  • 1-3 tablespoon water use to thin dressing to desired consistency

Instructions

  • 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 teaspoon 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.
  • Top kale with chickpeas, carrot, beets, avocado, onion, pepitas and sesame seeds</span>
  • 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.