Oh do I LOVE a good salad.
During the week I really make an effort to get my greens in and this salad definitely makes it super eeeeeeasy! Crispy chickpeas, delicious tahini dressing and TONS of flavor make this salad one of my favorites. Even my picky husband gobbles this right up and trust me, that’s quite the accomplishment for me! I mean there’s nothing like a hearty, healthy salad to kick start the work week and the best part is this recipe can easily be made in just 30 minutes!
Before roasting the chickpeas it’s really important that you pat them dry really well after rinsing. This ensures that they will crisp up nicely in the oven! Then just toss them together with some olive oil and your seasoning mix, coating the chickpeas completely, and spread them out on a baking sheet coated with non-stick spray. Roast them for about 25 to 30 minutes, shaking the pan once halfway through, and voila! Beautifully roasted chickpeas!
While the chickpeas are roasting I always like to throw together my dressing. Tahini is a major staple when making hummus so it should be no surprise that I love it on my salads! Not only does it make this dressing nice and creamy, but it pairs so well with all kinds of different flavors. For this particular dressing I used garlic, olive oil, lemon juice, fresh ginger and a touch of honey (or maple syrup if you want to keep it vegan) for a little bit of sweetness.
I really think you’ll love this!
I also should probably apologize for my lack of recipes lately! If you follow me on SnapChat then I’m sure you’ve seen A LOT of my new house updates. SO much has happened for us in such a short period of time and it has been quite the struggle to juggle everything at the moment. We were super excited that our current house sold in less than 24 hours after it was listed (YAY!) and we’ve been busy cleaning, packing and just getting prepared for our temporary move to my parent’s home until our current house is finished being built. Sooo at the moment my kitchen is quite bare, but I plan on sharing tons of yummy recipes here soon, just from a different kitchen. Lucky for me my mom has a beautiful spacious kitchen with tons of natural light so it should be really fun!
Thanks so much for your patience though! We can hardly wait for our new house to be completed and I’ll definitely be sharing tons of pics soon. I’m just excited that we will finally have a backyard for Oliver to run around in, a deck to enjoy when people come over and my big WHITE kitchen that I’ve been swooning over for years. We definitely wanted the perfect place to raise children and I think we’ve found it. Only 3 more months to go!
So if you like a healthy flavorful salad with lots of crunch then you need to make this recipe ASAP! If you want to make this salad for your weekly meal prep, you can easily roast a double batch of chickpeas (two cans), throw the dressing together in a jar with an airtight seal then just assemble your salad whenever you’re ready to eat. This salad is EASY, delicious and one of my favorite ways to eat my greens!
- 6 cups kale, roughly chopped or torn
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 to 2 Tbsp olive oil
- 1 tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. paprika
- ½ tsp. sea salt
- ¼ cup tahini
- ¼ cup lemon juice
- 1 tsp. lemon zest
- 1 Tbsp honey (or maple syrup for vegan)
- 3 cloves garlic, minced
- 1 tsp. fresh ginger
- 2 Tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 400 degrees F.
- Rinse and drain chickpeas, patting them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven for 25 to 30 minutes, shaking pan halfway through.
- While the chickpeas are roasting, whisk together tahini, lemon juice, zest, honey, garlic, ginger, olive oil and salt/pepper. Right before serving, toss tahini dressing with the kale and top with roasted chickpeas. Serve and enjoy!
*Recipe inspired by Minimalist Baker