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5 from 3 votes

Roasted Chickpea Kale Salad with Tahini Dressing

This Roasted Chickpea and Kale Salad with delicious creamy tahini dressing is hearty, healthy and full of so much flavor!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4

Ingredients

  • 6 cups kale roughly chopped or torn

For the Chickpeas:

  • 1 15 oz can chickpeas, rinsed and drained
  • 1 to 2 Tbsp olive oil
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. paprika
  • 1/2 tsp. sea salt

For the Dressing:

  • 1/4 cup tahini
  • 1/4 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

Instructions

  • 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!

Notes

*Recipe inspired by Minimalist Baker

Nutrition

Serving: 1/4th of recipe | Calories: 363kcal | Carbohydrates: 39.3g | Protein: 10g | Fat: 19.7g | Saturated Fat: 2.7g | Sodium: 597.1mg | Fiber: 7.4g | Sugar: 5g