Kale Salad with Crispy Chickpeas + Tahini Dressing
This kale chickpea salad is topped with crispy air fryer chickpeas, fresh tomatoes and a creamy lemon tahini dressing that makes kale taste so much better. The chickpeas add a crouton-like crunch while making the salad more filling, and the bright, lemony tahini dressing balances the earthy flavor of the kale. It’s an easy salad for lunch, dinner or meal prep and is just as good when you make a big batch to share.
I make kale salads all the time, but for me, the dressing has to have enough acidity to balance the earthy flavor of the kale. I’ve been making this version for years because the creamy lemon tahini dressing does exactly that, and the crispy chickpeas make such a simple salad feel much more substantial. I’ve also learned that the chickpeas can stay crispy for meal prep as long as you let them dry completely before storing and keep them separate from the salad until you’re ready to eat.
Looking for more hearty salads? Try my kale sweet potato salad or cruciferous crunch salad, which uses the same creamy lemon tahini dressing. My Mediterranean chopped salad is another filling option when you want an easy salad packed with chickpeas and fresh vegetables.
Ingredient spolight
- Chickpeas: I use canned chickpeas to keep this recipe easy. Just rinse and drain them well before making the crispy chickpeas. If you don’t have chickpeas, cannellini beans or Great Northern beans work well too and will crisp up in a similar way.
- Kale: Tuscan kale, also called Lacinato or dinosaur kale, is my favorite for this salad because I love the flavor and texture. Curly kale works well too, so use whichever you have on hand.
- Tahini: Tahini is a paste made from sesame seeds, similar to how almond butter is made from almonds. It gives the lemon tahini dressing a thick, creamy texture without needing dairy or mayo. If you don’t have tahini, almond butter is a great substitute.
- Fresh lemon juice: Freshly squeezed lemon juice gives the tahini dressing the best bright, acidic flavor. If you don’t have a fresh lemon, use apple cider vinegar instead.
Step by step instructions
Rinse and drain the chickpeas well. Try to get them as dry as possible. Add chickpeas, olive oil, salt, garlic powder and spices to a bowl. Stir well until the chickpeas are well coated. Roast in an air fryer at 375F for 15 minutes (up to 22 minutes for 2 cans) or in an oven at 450F for 25 minutes. Turn off the oven and let the chickpeas rest for 15 minutes before using in salad. Make the lemon tahini dressing by combining the tahini, lemon juice, water and salt in a bowl. Stir well until the tahini is completely combined with the water. Let sit 5 minutes. Remove the stems from the kale, then finely chop it, adding it to the bowl. Slice the tomatoes in half or into bite size pieces if you are using larger tomatoes. Assemble the salad – add the kale, tomatoes and half of the lemon tahini dressing to a bowl. Stir well for 1-2 minutes to coat the kale in dressing and start to tenderize the kale (I like to use tongs for this). When the chickpeas are done roasting (and cooling) add them to the salad like croutons. Pour the rest of the lemon tahini dressing over the salad. Toss well. Serve immediately.
Top tips
- Take a minute to work the dressing into the kale. After adding the lemon tahini dressing, toss and mix the kale really well for 1-2 minutes. The combination of finely chopping the kale and working in the acidic dressing helps soften the leaves and gives the salad a much better texture.
- For even more tender kale, massage it first. If you prefer really soft kale, squeeze the juice of half a lemon over the chopped leaves and massage them with your hands for 1-2 minutes before adding the dressing.
- Want a slightly sweeter dressing? Add 1-2 teaspoons of maple syrup or honey to the lemon tahini dressing to balance some of the acidity.
Kale Chickpea Salad (Easy Lemon Tahini Dressing)
Guided Recipe Video
Ingredients
- 1 bunch kale - (about 6 cups)
- 1 cup sliced tomatoes - cherry or grape
Roasted chickpeas
- 1 can chickpeas - 15 oz can
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
Lemon Tahini Dressing
- ¼ cup tahini
- 1 medium lemon, juiced
- 3 tablespoons water
- ½ teaspoon sea salt
Instructions
- Start by making the chickpeas. Drain and rinse them. Add chickpeas to a bowl with olive oil and spices. Stir well Air fryer – roast at 375F for 15 minutes (22 minutes for 2 cans). Let chickpeas rest for 5 minutes in air fryer basket before opening. Oven: roast at 450F for 25 minutes. Turn off oven and let chickpeas rest in oven 15 minutes.1 can chickpeas, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon sea salt, ½ teaspoon garlic powder
- Finely chop the kale – wash and dry the kale. Remove the thick stem then finely chop the kale.1 bunch kale
- Slice the tomatoes in half (or in bite size pieces).1 cup sliced tomatoes
- Make the dressing by combining the ingredients in a bowl and stirring well until all tahini is well combined. Let sit 5 minutes to thicken.¼ cup tahini, 1 medium lemon, juiced, 3 tablespoons water, ½ teaspoon sea salt
- Add kale and tomatoes to bowl. Pour dressing over the salad and toss 1-2 minutes to coat the kale well.
- When chickpeas are done roasting (and cooling slightly) add them to the salad and serve.
Equipment
- Air fryer optional
Recipe Notes
- Remove the thick stems from the kale. The stems (sometimes called ribs) are fibrous and can make the salad difficult to chew. Even if you’re using pre-shredded kale, check for any thick stem pieces and remove them.
- Chop the kale finely. Thinly chopped kale is much easier to eat and softens more quickly once you add the lemon tahini dressing.
- Let the chickpeas rest for extra crunch. Once they’re done cooking, turn off the air fryer or oven and leave the chickpeas inside for another 5-10 minutes. This helps dry out any remaining moisture so they get even crispier without burning.
Nutrition Information
Other additions
I think this kale chickpea salad is pretty perfect as written, but because I make it so often, I also change it up depending on what I have on hand.
- Add more crunch: Pistachios are one of my all-time favorite additions, but pumpkin seeds or slivered almonds are also really good.
- Make it more filling: Add roasted sweet potatoes, cooked quinoa or rice when you want to turn the salad into a heartier meal.
- Add more vegetables: Shaved Brussels sprouts, roasted broccoli or roasted cauliflower all work well. I especially love doing this when I already have cooked vegetables in the fridge from meal prep.
- Add cheese: Parmesan or feta adds a salty, savory flavor and is an easy way to change up the salad.
- Add more protein: Top the salad with air fryer salmon bites or air fryer chicken bites for a more substantial meal. For a smaller boost, sprinkle hemp hearts over the salad.
Common questions
What if the tahini dressing is too thick?
If the tahini dressing is too thick (which can happen when you use a blender to combine the ingredients), stir in water 1 tablespoon at a time until it reaches the consistency you like.
Keep in mind that tahini dressing thickens in the fridge, so if it has been refrigerated, let it sit at room temperature for a few minutes and stir it well before adding any water.
What if the dressing is too thin?
If the dressing is too thin, stir in about ½ tablespoon of tahini at a time. It should thicken pretty quickly.
Can I make this in advance?
Yes. Kale holds up really well for meal prep, so you can combine the chopped kale, tomatoes and lemon tahini dressing and store them together in the fridge for 2-3 days.
The crispy chickpeas need a little more planning. After cooking, leave them uncovered at room temperature for about 24 hours so they can dry completely. Once you’re sure there’s no moisture left, transfer them to an airtight container and store them in the refrigerator for another 2-3 days. Keep the chickpeas separate from the salad and add them just before serving so they stay crunchy.
Sounds really tasty. I’m definitely gonna try thius.
Sounds delicious. I shall definitely try it. Thanks.