Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
The best every kale salad! My favorite kale salad of all time made with the most delicious creamy tahini dressing, parmesan, and crispy chickpeas. Heaven!!
I will never get tired of making this! We pretty much make this once a week in our house- it’s such a staple for an easy lunch or dinner to pair with any protein we have on hand. Plus, you can prep it a day or two ahead! Just set the crispy chickpeas aside until you’re ready to serve, but otherwise this makes a great meal prep salad because kale doesn’t get soggy like regular lettuce.
This salad is:
Refined sugar free
Making it a great an allergy-friendly, easy recipe! Plus, the dressing is so addicting it will make even the pickiest eater devour their kale- trust me!!
You can dress this and add parmesan to your liking- it’s more of a no measure salad (besides the dressing ingredients), making it the best for throwing together after a long day. Plus, it pairs so well with basically any protein you have! Such a delicious, easy, and nourishing weekday lunch or weeknight dinner.
I can’t wait for you guys to make this one! Be sure to let me know if you try this recipe by leaving a rating and comment below- it’s always so helpful to hear from you! 🙂 Enjoy!
Kale salad with the best ever creamy tahini dressing, parmesan, and crispy chickpeas!
2 bunches of kale, stems removed and leaves shredded/thinly sliced (I like dino kale for this)
1/3 cup-1/2 cup shredded parmesan
For the chickpeas
1 can of chickpeas, drained, rinsed, and patted dry
BBQ seasoning blend (or your seasoning blend of choice)
For the Tahini Dressing:
1/3 cup + 3 tbsp tahini
1/3 cup water, plus more as needed
2 tbsp olive oil
2 tbsp apple cider vinegar
4 tsp of maple syrup
2 cloves of garlic, peeled
Red pepper flakes, to taste
Salt and pepper, to taste
Preheat oven to 425 and line a baking sheet with parchment paper.
Toss chickpeas in a good drizzle of oil and seasoning well. Spread out in one layer on baking sheet and bake for 25-35 minutes. Allow to cool for 10 minutes before adding to salad.
Meanwhile, make the dressing by adding all ingredients to a blender or using an immersion blender until a creamy dressing forms. Add more water as needed to reach desired consistency. Taste and add more salt, pepper, or red pepper flakes if needed.
Toss the kale, parmesan, and dressing together (you may not use all of the dressing, depending on how heavily dressed you like your salad). Top with crispy chickpeas and serve.