Kale and Roasted Chickpea Salad
I was never a huge fan of kale until I created this salad adding crunchy roasted chickpeas. It also helped once I learned how to prepare kale properly – more on that below. Now, it’s a salad I love to eat. Even my husband who told me he hates kale, said, “This salad’s the best”. I think it’s the combination of the crunchy chickpeas and the creamy tahini dressing that makes it so palatable. And the crunch from the cucumber. It really is simple, a 15-minute salad and so, so good.
Kale and Roasted Chickpea Salad
Ingredients
- 1 1/2 cups chickpeas (cooked)
- 1 tablespoon olive oil
- 3 teaspoons cumin powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika powder
- 1 teaspoon salt
- 1 bundle kale
- 2 large handfuls fresh spinach
- 1 Lebanese cucumber
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 head garlic
- 1/2 cup tahini
- 3 tablespoons olive oil (cold pressed)
- 1 1/2 tablespoons maple syrup
- 1/4 cup lemon
- 1 teaspoon salt
- hot water (to thin dressing)
Spiced Chickpeas
Salad
Dressing
Method
Spiced Chickpeas
- Mix the spices, salt, in a bowl and toss the chickpeas through the spice mix. Drizzle chickpeas with the tablespoon of olive oil.
- Place chickpeas on a tray lined with paper and bake in the oven at 180 degrees for 25– 30 minutes or until crispy.
Salad
- Place washed and chopped kale in a bowl, add 1 tablespoon olive oil and ¼ cup lemon juice, and massage the kale to soften and lessen the bitterness. Always remove the leaves of the kale from the stem, and discard the stem.
- Add spinach and cucumber. With the cucumber slice in half, remove the seeds and cut into approx. 2cm pieces. This makes for a crunchier salad.
- Add dressing to the kale and mix. Top with roasted chickpeas
Dressing
- Cut the top off the garlic and place the entire garlic, wrapped in baking paper, on a tray and bake in the oven for 20 – 30 minutes or until golden brown.
- Once cooked and cooled down squeeze out garlic from the skin.
- Place garlic in a bowl along with the rest of the dressing ingredients and whisk thoroughly until the garlic has combined with the dressing.
Recipe Notes
Equipment you Need
- Large bowl,
- A jug to make dressing
- Roasting tray for chickpeas
- Whisk or small blender like a Nutri Bullet
Kale and Roast Chickpea Salad with Tahini Dressing is a wonderful mix of textures and flavours, making it a special dish for any meal. This salad is very healthy and full of taste and crunch. The hearty kale provides a strong base, while the roasted chickpeas add a satisfying crunch and nutty flavour. The creamy tahini dressing, with its rich and slightly tangy taste, ties everything together, making a blend of flavours that is both refreshing and indulgent.
The key to a truly delicious kale salad is preparing the kale properly. Kale can be tough and hard to eat if not handled right, but massaging the leaves with a bit of olive oil and lemon makes them tender and flavourful. And the secret ingredient, love! This simple technique breaks down the tough parts of the kale, making it soft and easier to eat and digest. Tossing the massaged kale with roasted chickpeas and drizzling it with tahini dressing makes sure every bite is a delightful mix of creaminess, crunch, and vibrant green goodness.
Kale is a super food packed with vitamins and minerals. It’s rich in vitamins A, C, and K, which are important for vision, skin health, and blood clotting. Kale is also high in antioxidants that help protect your body from harmful free radicals. Its fiber content aids digestion and helps you feel full, making it great for weight management. Kale is renowned for its impressive nutrient profile. A single cup of raw kale contains only 33 calories but packs a powerful nutritional punch, providing 206% of the daily value (DV) for vitamin A, 684% of the DV for vitamin K, and 134% of the DV for vitamin C. These vitamins are essential for maintaining healthy vision, blood clotting, and immune function, respectively. Additionally, kale is a good source of minerals like manganese, calcium, and potassium, which are important for bone health, metabolism, and cardiovascular function.
Tahini, made from ground sesame seeds, is a nutritious addition to your diet. It’s rich in healthy fats, which support heart health. Tahini also provides a good amount of plant-based protein, essential for muscle repair and growth. Additionally, it’s a source of important minerals like magnesium, phosphorus, and iron, which are crucial for bone health and energy production. Tahini is not only delicious but also offers numerous health benefits. It is rich in mono- and polyunsaturated fats, which have been shown to reduce levels of bad cholesterol (LDL) and increase good cholesterol (HDL), promoting heart health. Tahini is also high in protein, making it a great addition to plant-based diets where meeting protein needs can sometimes be challenging. Furthermore, the magnesium in tahini helps regulate blood pressure, while phosphorus supports healthy bones and teeth. The iron in tahini is crucial for the production of hemoglobin, which helps carry oxygen in the blood.
Frequently Asked Questions
How long will this salad keep in the fridge?
The tahini dressing will make the kale a little soggy each day, so it's probably best to eat the salad the same day or possibly one day after, if stored in the fridge in an airtight container. The kale and spinach marinated in the olive oil and lemon can keep up to a week in the fridge in an airtight container. Just keep the dressing separate and mix through when ready to eat.
Is it essential that to marinate the kale with olive oil and lemon to soften it?
Yes, this is an absolute must. Kale is quite hearty and can be a little fibrous. So giving yourself some time to massage the kale with love will ensure that the kale softens and will be much more enjoyable to eat. Also, take some of the bitterness out.
What other vegetables would be nice in this salad?
I think the best vegetables are things with crunch, as the kale and the tahini dressing together can be quite soft. So that's why cucumbers work so well. Some fresh cherry tomatoes would be great. Even some pomegranate for crunch, adding some sunflower or pumpkin seeds and some nuts would also be delicious.
I'm not a huge fan of tahini. Anything else I can use?
Tahini gives it that really creamy flavour. However, if that's not something that you love, you could try olive oil, lemon and Dijon mustard to add a bit of creaminess and possibly some cashew cream if you have it.
