Salads

Kale Salad with Lemon-Tahini Dressing

Hearty kale and chickpea salad tossed in a creamy lemon-tahini dressing.
Recipe by Michigan Fitness Foundation
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Makes6 servings
Total timeTotal15 minutes
Prep 15 minutes
Prep 15 minutes
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Ingredients

Makes 6 servings. Check items off as you go.

The Salad

  • 6 cups kale (about 1 large bunch), washed, stems removed, chopped
  • One (15-ounce) can chickpeas, rinsed and drained
  • ¼ cup grated or shredded Parmesan cheese
  • 2 tablespoons red onion, chopped

Lemon-Tahini Dressing

  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons cold water
  • 2 teaspoons honey*
  • 1 clove garlic, minced, or 1 teaspoon minced garlic in a jar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Directions

  1. Put kale in a large bowl. With clean hands, gently massage kale until leaves become darker and overall volume has reduced.
  2. In a small bowl, add tahini, oil, lemon juice, water, honey, garlic, salt, and pepper, and whisk until smooth.
  3. Pour half of the dressing over kale. Toss gently.
  4. Add chickpeas, cheese, red onion, and the remaining dressing. Toss until salad is well coated.
  5. Taste and add a little more salt and/or pepper, if needed. Serve or chill until ready to serve.
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