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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: 3-4 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.