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Kale Salad with Chickpeas

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.
5 from 1 vote
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 81kcal
Author: Sarah McMinn


Kale Salad

  • 1 bunch kale, chopped
  • juice of 1 lemon
  • ½ teaspoon salt

Lemon Tahini Dressing

  • ¼ cup tahini
  • ¼ cup water
  • juice of 1 lemon
  • 2 clove garlic
  • 2 teaspoons maple syrup
  • ½ teaspoon cumin
  • ½ teaspoon salt

Cheesy Chickpeas


  • 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.
  • Combine all the ingredients for the tahini dressing in a food processor and blend until smooth.
  • Place chickpeas in a small bowl and add lemon juice and nutritional yeast. Stir together.
  • Add chickpeas and tahini dressing to kale, toss to combine, and refrigerate until ready to serve.


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.



Calories: 81kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Sodium: 395mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 12.1mg | Calcium: 33mg | Iron: 0.8mg