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    Home » Salads

    KALE SALAD WITH CRISPY CHICKPEAS

    Published: Mar 8, 2023 by Natalie · This post may contain affiliate links · Leave a Comment

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    Kale salad with crispy chickpeas tossed with a tahini lemon dressing is not only delicious, it makes a great presentation. The combination of textures and flavors will make your  tastebuds happy.

    A white platter with kale and chickpeas with a small bowl of tahini dressing.

    Who would think a simple kale salad would actually taste good? Well if you toss it with a delicious lemon tahini dressing, add some fresh herbs, then top with some crispy spiced chickpeas, it doesn’t just taste good, it tastes amazing.

    MAKE THE CRISPY SPICED CHICKPEAS

    This is a simple salad to prepare too and it’s done in stages. First we prepare the chickpeas because they have to roast for at least 30 minutes to become crispy. There’s no need to line the baking sheet with foil or parchment. 

    Toss the chickpeas with a little oil on the baking sheet. Sprinkle with cumin, smoked paprika, kosher salt, pepper, and a pinch of cayenne pepper. These spices will make the chickpeas go from ho hum to tasty.

    Closeup of spiced chickpeas.

    Stick them in the oven and roast them for 30 minutes. Toss them half way through roasting and you are good to go.

    While the chickpeas are roasting, massage the kale with a little olive oil and a pinch of salt to soften the texture and add flavor. Oil and salt make greens taste better. Get your hands in there and squeeze and release then repeat.

    A big bowl of torn kale leaves.

    MAKE THE TAHINI LEMON DRESSING

    The tahini lemon dressing is simple to prepare as well. Mix tahini, lemon, garlic, a little olive oil, some salt and pepper and you have a great dressing. You only need a little water to thin to make it pourable. 

    Add fresh chopped parsley and cilantro to the kale. You can use all parsley if you're not a cilantro fan. In fact, you can add whatever herbs you like. Recipes are just a guideline. Who am I to tell you what to do?

    Crispy chickpeas on a baking sheet.

    TO ASSEMBLE:

    Toss the kale and herbs with some of the dressing then transfer onto a serving platter. Top with the chickpeas and drizzle with more dressing, if desired.

    Chickpeas on top of torn kale.

    PAIR THIS KALE SALAD WITH CRISPY CHICKPEAS WITH:

    • Rosemary spatchcock chicken on a platter with scattered herbs.
    • Grilled lamb chops on a black platter.
    • Sliced Greek pork tenderloin with sauce drizzled on top.

    MORE DELICIOUS SALADS:

    A simple pistachio gorgonzola and cranberry salad

    Watermelon Feta Salad

    Grilled peach and arugula salad with blue cheese

    Easy mayo-free Mexican street corn salad

    Authentic Greek salad

    A white platter with kale and chickpeas tossed with tahini dressing.

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    PIN THIS RECIPE FOR KALE SALAD WITH CRISPY CHICKPEAS TO SAVE FOR LATER.

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    A white platter with kale and chickpeas tossed with tahini dressing.

    KALE SALAD WITH CRISPY CHICKPEAS

    PRINT PIN
    Kale salad with crispy chickpeas tossed with a tahini lemon dressing is not only delicious, it makes a great presentation. The combination of textures and flavors will make your  tastebuds happy.
    Course: Salad
    Cuisine: American
    Keyword: Chickpeas, Kale, Lemon, Tahini
    Servings: 4
    Author: Natalie Gregory

    Equipment Used

    Large Bowl
    Tongs
    Baking Sheet

    Ingredients

    FOR CHICKPEAS:

    • 2 tablespoons avocado oil or neutral oil
    • ½ teaspoon cumin
    • ½ teaspoon smoked paprika
    • ½ teaspoon kosher salt
    • ¼ teaspoon pepper
    • ⅛ teaspoon cayenne pepper

    FOR SALAD:

    • 1 bunch Tuscan kale washed, stemmed, and dried
    • 1 15-ounce can chickpeas
    • 1 tablespoon avocado oil or neutral oil
    • ¼ cup fresh cilantro chopped
    • ¼ cup fresh parsley chopped

    DRESSING:

    • 4 tablespoons tahini
    • 4 cloves garlic minced
    • 4 tablespoons lemon juice
    • 2 tablespoons extra virgin olive oil
    • 2 - 3 tablespoons water - to thin
    • Kosher salt to taste
    • Pepper to taste
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    Instructions

    ROAST CHICKPEAS:

    • Preheat oven to 425°.
    • In a bowl, toss the chickpeas, olive oil, cumin, paprika, salt, pepper, and cayenne. Toss well to evenly coat and transfer onto a baking sheet. Roast for 15 minutes. Toss again and roast for another 10 - 15 minutes until crispy. Set aside.

    MEANWHILE, PREPARE KALE:

    • Add remaining oil and a pinch of salt into bowl and massage the kale to break it down and soften the texture.

    MAKE THE DRESSING:

    • Whisk the dressing ingredients in a bowl until smooth. Add an additional tablespoon of water to thin the dressing, if needed. Taste and adjust the salt.

    ASSEMBLE SALAD:

    • Add the fresh herbs to the kale and toss.
    • Toss the greens with some of the dressing. Taste and add a pinch of kosher salt to taste. Top with the spiced chickpeas and drizzle with more dressing, if desired.

    Notes

    Kale is a strong green and keeps well even when tossed with dressing. The chickpeas, however, will soften and lost their crispiness if it sits.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

    More Salads

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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