Go Back
+ servings
Print Recipe
No ratings yet

Kale + Chickpea Salad {with Lemon Tahini Dressing}

Prep Time10 mins
Total Time10 mins
Servings: 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</span>
  • 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


  • 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.
  • 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.