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:

  • Gluten free
  • Soy free
  • Grain free
  • Nut free
  • 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!

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The Best Tahini Kale Salad with Crispy Chickpeas

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 34 servings 1x
  • Category: Lunch, Dinner, Sides


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
  • Olive oil
  • 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


  1. Preheat oven to 425 and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.

Appetizers + Sides, Gluten Free, Lunch + Dinner, Recipes, Vegetarian


May 25, 2022

The Best Tahini Kale Salad with Crispy Chickpeas

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Jenna says:

    This salad is it! Truly the best compliment to any protein. I love the dressing – first time making one from scratch using tahini and it did not disappoint. This is absolutely going into the weekly rotation. The dressing has been in the fridge for a few days now and it’s so nice to whip out and add to greens through the week.

  2. Marianne says:

    Hi, this recipe looks great. One question. Do we have to add sweeteners to the salad dressing. I find commercial salad dressings always add sugar so I don’t buy them. I dislike everything sweetened in North America.
    Can I make this salad dressing and skip the maple syrup?

  3. Cameron Dodd says:

    I am obsessed with this salad and dressing. It is the perfect lunch/meal prep. I add sweet potatoes, chicken, and/or quinoa for extra protein/carbs :-).

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Simple. Attainable. Gathered Nutrition.