Kale Salad with Lemon-Tahini Dressing
Hearty kale and chickpea salad tossed in a creamy lemon-tahini dressing. |
Ingredients
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
Instructions
- Put kale in a large bowl. With clean hands, gently massage kale until leaves become darker and overall volume has reduced.
- In a small bowl, add tahini, oil, lemon juice, water, honey, garlic, salt, and pepper, and whisk until smooth.
- Pour half of the dressing over kale. Toss gently.
- Add chickpeas, cheese, red onion, and the remaining dressing. Toss until salad is well coated.
- Taste and add a little more salt and/or pepper, if needed. Serve or chill until ready to serve.
Notes
*Avoid giving honey to children under the age of one. Use agave or maple syrup instead.
Prep Tip
- Tahini is a smooth paste made from ground sesame seeds. It has a creamy texture and a nutty flavor, like natural peanut butter, only made with sesame seeds instead of peanuts. Tahini can be found in the international section of most grocery stores.
- Add diced avocado and/or toasted nuts.
- Make it a meal by adding extra protein like hard-boiled eggs, shrimp, or chicken.
- Refrigerate leftovers for up to 3 days.
- Store open jars of tahini in the refrigerator for up to 6 months.
 |
 |
© Michigan Fitness Foundation | This institution is an equal opportunity provider. | michiganfitness.org |