If you don’t like kale, try this salad. You’ll be a kale fan instantly. This Creamy Kale & Chickpea Salad has a decadent tahini dressing that is filling and satisfying. If you think a salad can’t be enjoyable for a meal, think again. You’ll be making this salad over and over.
Creamy Kale & Chickpea Salad
Prep time
Total time
Author: Lauren Venosta
Recipe type: Salad
Serves: 4
Ingredients
- 6 cups shredded curly kale
- 1 shallot, thinly sliced
- 1, 15 oz. can chickpeas, drained and rinsed
- 1 cup sun-dried tomatoes, chopped
- ½ cup shredded parmesan cheese
- ¼ cup roasted sunflower seeds
- 1 lemon, cut into 4 wedges
- Dressing:
- ⅔ cup tahini
- 3 Tbsp. water
- 3 Tbsp. maple syrup
- 2 Tbsp. olive oil
- Juice of 1 large lemon
- ½ tsp. Himalayan pink salt
- ½ tsp. garlic powder
Instructions
- Add the shredded kale, shallot, chickpeas, sun-dried tomatoes, shredded parmesan, and sunflower seeds to a large bowl.
- Whisk together the dressing ingredients in a separate small bowl until creamy.
- Pour the dressing over the salad and mix well so everything is evenly coated.
- Serve with a lemon wedge!
Notes
This is a fantastic recipe for meal prep!
With joy and health,
If you want more delicious salad recipes, check them out here!
