Go Back
+ servings
My Darling Vegan
Kale Salad with Lemon Tahini Dressing

This Kale Salad with cheesy chickpeas and Lemon Tahini Dressing is a light and refreshing salad to pair with all your summertime potlucks.

0 from 0 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
15 mins
Total Time:
15 mins
 
Course: Salad
Cuisine: Vegan, Gluten-Free
Keyword: Lemon Tahini Dressing
Servings: 6
Calories: 81 kcal
Author: Sarah McMinn
Ingredients
Kale Salad
  • 1 bunch kale, chopped
  • juice of 1 lemon
  • 1/2 teaspoon salt
Lemon Tahini Dressing
  • 1/4 cup tahini
  • 1/4 cup water
  • juice of 1 lemon
  • 2 clove garlic
  • 2 teaspoons maple syrup
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
Cheesy Chickpeas
  • 1 can chickpeas, drained and rinsed
  • juice of 1/2 lemon
  • 2 tablespoons nutritional yeast
Instructions
  1. Place kale in a large bowl. Add lemon juice and salt and gently massage for 1-2 minutes. Set aside while preparing the remaining salad ingredients.
  2. Combine all the ingredients for the tahini dressing in a food processor and blend until smooth.
  3. Place chickpeas in a small bowl and add lemon juice and nutritional yeast. Stir together.
  4. Add chickpeas and tahini dressing to kale, toss to combine, and refrigerate until ready to serve.
Recipe Notes

Serving and Storing – This is a big salad. On its own, it is enough for 2 servings. It will serve 4 if you’re serving it as part of a larger meal. Store the leftover salad in the refrigerator for up to 1 day. Store salad dressing separating for up to 2 weeks.

 

Nutrition Facts
Calories Per Serving: 81
% Daily Value
Carbohydrates 6g 2%
Protein 3g 6%
Fat 5g 8%
Sodium 395mg 17%
Potassium 142mg 4%
Fiber 1g 4%
Sugar 1g 1%
Vitamin A 950IU 19%
Vitamin C 12.1mg 15%
Calcium 33mg 3%
Iron 0.8mg 4%